Roasted Vegetables With Harissa
Category: Main Dishes | Blog URL: http://www.consciousfeast.com/2010/01/roasted-vegetables-harissa/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Nicole Aloni
Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way!
These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs or make a wonderfully satisfying vegetarian meal by completing the plate with a bed of sautéed greens or a nutty grain like quinoa or brown rice.
Note: The harissa must be made at least one day in advance, so be sure to plan accordingly.
EASE OF PREPARATION: A snap
BEVERAGE TO ACCOMPANY: A crisp Sauvignon Blanc