Harissa Roasted Vegetables
Charred, caramelized vegetables get a spicy-sweet harissa glaze and a bright lemon-parsley finish for an easy Mediterranean side or centerpiece. The roast concentrates flavors while the final tang and crumbled feta lift each bite.
1 eggplant, cut into 1-inch cubes
2 zucchini, halved lengthwise and thickly sliced
2 red bell pepper, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch wedges
4 carrots, peeled and cut on the diagonal into 1/2-inch slices
3 clove garlic, finely minced
3 tbsp olive oil
3 tbsp harissa paste
1 tbsp honey
1 lemon, juiced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 bunch fresh parsley, finely chopped
4 oz feta, crumbled
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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