Roasted Vegetables with Quick Harissa Marinade

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Harissa is a North African garlic-chile sauce used to flavor couscous and stews.

Ingredients

  • 1/4 cup harissa
  • 5 Tbs. olive oil, divided
  • 3 Tbs. chopped cilantro
  • 2 Tbs. lemon juice
  • 1 Tbs. grated lemon zest
  • 1 medium eggplant, sliced into 1/4-inch-thick rounds
  • 1 red onion, sliced into 1/4-inch-thick rounds
  • 1 red bell pepper, quartered and seeded
  • 2 zucchini squash, halved
  • 1 yellow squash, quartered
  • 1 bunch asparagus, trimmed

Preparation

1. Preheat oven to 400°F. Whisk together harissa, 3 Tbs. oil, cilantro, lemon juice, and lemon zest in large bowl. Add vegetables; toss to coat evenly.

2. Arrange vegetables on baking sheet, brush with remaining 2 Tbs. oil. Roast 25 minutes, or until vegetables are tender, turning once. Serve over couscous or brown rice.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 253
  • Carbohydrate Content: 26 g
  • Fat Content: 15 g
  • Fiber Content: 8 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 159 mg
  • Sugar Content: 9 g