Roasted Vegetables with Quick Harissa Marinade Recipe

Name: Roasted Vegetables with Quick Harissa Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400F.
2
Whisk together harissa, 3 Tbs.
3
oil, cilantro, lemon juice, and lemon zest in large bowl.
4
Add vegetables; toss to coat evenly.
5
Arrange vegetables on baking sheet, brush with remaining 2 Tbs.
6
oil and harissa mixture.
7
Roast 25 minutes, or until vegetables are tender, turning once.
8
Serve over couscous or brown rice.

1180

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup harissa, 5 Tbs. olive oil, divided, 3 Tbs. chopped cilantro, 2 Tbs. lemon juice, and more.

Yes, Roasted Vegetables with Quick Harissa Marinade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables with Quick Harissa Marinade

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