Roasted Vegetables With Harissa
By: Nicole Aloni
Published: Sunday, February 7, 2010 - 3:58pm

Ingredients




HARISSA (MAKES 1 1/2 CUPS)

2 red bell peppers
8 to 10 red chiles (serrano or Thai)
7 cloves garlic
1 teaspoon toasted ground cumin
1 1/2 teaspoons toasted coriander seeds
1/2 teaspoon chili powder
1 1/2 teaspoons kosher or sea salt
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
ROASTED VEGETABLES

1 eggplant, sliced 1/2-inch thick
1 large yam or potato, sliced 1/4-inch thick
1 bulb garlic, pointed top sliced off
1/2 butternut squash, cut into 4 wedges (scrape out strings and seeds)
1/2 head cauliflower, cut into 1/2-inch thick slices
16 large cherry tomatoes
2 large sweet onions, each cut into 6 wedges
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon toasted paprika

Preparation

1 TO MAKE THE HARISSA 2 Prepare the harissa at least one day before using and refrigerate. The prepared harissa may be kept in the refrigerator for up to one week before using. 3 Preheat the oven to 500° F. 4 Place the whole bell peppers on a baking sheet and roast them in the oven until they are charred and blistered, about 45 minutes. Remove the skins, stems, and seeds from the roasted peppers. 5 Meanwhile, remove the ribs, seeds, and stems from the chiles. In a food processor, purée the chiles, garlic, cumin, coriander, chili powder, and salt until they form a smooth paste. 6 Add the peeled bell peppers to the processor along with the vinegar, black pepper, and olive oil. Pulse to a chunky purée. Refrigerate for at least one day and up to one week before using. 7 TO MAKE THE VEGETABLES 8 Preheat the oven to 500° F. 9 Toss the vegetables with the olive oil, lemon juice, salt, black pepper, and paprika to coat. Place the eggplant, yam, squash, and cauliflower on a lightly greased baking sheet and roast in the preheated oven for 20 minutes. 10 Add the remaining vegetables to the baking sheet and continue to cook for another 25 minutes (until the eggplant, potatoes, onion, and squash are golden and cooked through and the garlic and tomatoes are soft), about 45 to 50 minutes total. 11 Break the garlic apart into individual cloves. 12 TO SERVE 13 Serve the vegetables—over couscous, rice, or baby greens—topped with a drizzle of harissa and a sprinkle of chopped fresh mint.

About


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