Moroccan Harissa Roasted Vegetables

• 2 cups cauliflower florets
• 2 cups chopped zucchini
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a large bowl, toss cauliflower, zucchini, bell peppers, and red onion with olive oil, harissa paste, cumin, smoked paprika, and salt.
3. 3 Spread the vegetables in a single layer on a baking sheet.
4. 4 Roast for 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
5. 5 Garnish with fresh cilantro before serving.

Nutrition

Tips

• Adjust the amount of harissa to your spice preference.
• Add chickpeas for extra protein.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Serving Suggestions

• Serve with warm pita bread and a dollop of yogurt.
• Pair with grilled chicken for a heartier meal.

FAQ