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By Chef Linda
Make-ahead note: make couscous or your favorite grain and serve vegetables on top for a heartier dish
Dress up or dress down? Some days call for flip-flops, comfy shorts, and a well-worn t-shirt. Other days you've got to go all out and strap on some crazy heels and little black dress. It's the same with vegetables. Sometimes it's a casual affair and all they need is a drizzle of olive oil and a sprinkle of good sea salt to bring out their natural beauty and taste...but what if you need to step it up a notch? It might be time to dress up your veggies with harissa, a North African garlic-chile sauce that's used to flavor vegetables, grains, and stews.
While you can certainly make your own harissa (it's generally made with chili peppers, garlic, coriander, caraway, cumin, olive oil, and salt), you can also buy it in most grocery stores where its often found in the global food aisle. Cut the veggies into whatever shapes you like, but keep them similarly sized to ensure even cooking. In this recipe, the vegetables are large for the purpose of serving them family-style on a bed of grains, but if you prefer to have them smaller, by all means, chop, chop!
Use seasonal vegetables or whatever you have on hand; the sauce is truly transformative for any vegetable it meets, regardless of the time of year. As we finish up with what's left of summer's bounty, zucchini, green beans, peppers, and asparagus work well. In colder months, try a combination of sweet potatoes or winter squash, parsnips, fennel, carrots, or potatoes. And for an extra treat when serving, mix some vegan mayonnaise with a tablespoon or two of harissa and lemon juice and drizzle on top.
Ingredients
2 tablespoons harissa paste/sauce
2 tablespoons olive oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 teaspoon sea salt
¼ cup water
1 medium eggplant, peeled and cut lengthwise into spears, about 4 inches long and 1 inch wide
1 red onion, cut into thick wedges
1 red bell pepper, quartered and seeded
2 zucchini squash, cut lengthwise into spears 4 inches long
1 bunch asparagus, tough bottoms trimmed and then cut into 3 to 4 inch pieces
fresh cilantro or parsley, chopped, for garnish
Cooked rice, couscous, or grain for serving
Directions
1Preheat oven to 400ºF. Place a baking tray in the oven to warm while preparing the vegetables. Whisk together harissa, oil, cilantro, lemon juice, lemon zest, salt, and water in a large bowl. Add the vegetables to the bowl and toss them around to coat evenly. Remove tray from oven and cover with parchment. Arrange vegetables on baking tray and roast for about 25 minutes, or until vegetables are tender. Serve immediately, over grain if you choose, garnished with fresh herbs.
Harissa Roasted Vegetables
Harissa Roasted Vegetables
DifficultyEasyCook Time25 mins
YIELDS
4 to 6 servings
INGREDIENTS
2 tablespoons harissa paste/sauce
2 tablespoons olive oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 teaspoon sea salt
¼ cup water
1 medium eggplant, peeled and cut lengthwise into spears, about 4 inches long and 1 inch wide
1 red onion, cut into thick wedges
1 red bell pepper, quartered and seeded
2 zucchini squash, cut lengthwise into spears 4 inches long
1 bunch asparagus, tough bottoms trimmed and then cut into 3 to 4 inch pieces
fresh cilantro or parsley, chopped, for garnish
Cooked rice, couscous, or grain for serving
DIRECTIONS
1Preheat oven to 400ºF. Place a baking tray in the oven to warm while preparing the vegetables. Whisk together harissa, oil, cilantro, lemon juice, lemon zest, salt, and water in a large bowl. Add the vegetables to the bowl and toss them around to coat evenly. Remove tray from oven and cover with parchment. Arrange vegetables on baking tray and roast for about 25 minutes, or until vegetables are tender. Serve immediately, over grain if you choose, garnished with fresh herbs.
