Harissa Roasted Vegetables

Looking to dress up your roasted veggies? Try using harissa, a North African garlic-chile sauce, to spice up and warm up your veggies with this recipe from Chef Linda.

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

Preheat 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.

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