Moroccan Harissa Spiced Roasted Vegetables (Légumes Rôtis aux Épices Harissa)
Légumes Rôtis aux Épices Harissa, or Moroccan Harissa Spiced Roasted Vegetables, is a flavorful and aromatic dish that brings together a variety of vegetables with the bold and spicy flavors of harissa. This dish is a perfect addition to any Moroccan-inspired meal or as a delicious side dish for any occasion.
Ingredients
- 1 large eggplant, cut into cubes
- 2 zucchinis, sliced
- 2 bell peppers, cut into strips
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, harissa paste, cumin, coriander, salt, and pepper.
- Place the eggplant, zucchinis, bell peppers, and red onion on a large baking sheet.
- Drizzle the harissa mixture over the vegetables and toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and serve hot as a side dish or as a main course with couscous or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Baking sheet Mixing bowl
Tools
Oven Knife Cutting board
Serving suggestions
Serve the Légumes Rôtis aux Épices Harissa with a dollop of yogurt or a sprinkle of fresh herbs for added freshness and creaminess.
Tips & tricks
For a spicier kick, increase the amount of harissa paste according to your preference.
Cost
$10