Meatless Monday: Harissa Roasted Vegetables

November 12, 2012

Harissa roasted vegetables add a bit of spice to your Meatless Monday. Harissa, a North African condiment, is made by pureeing red peppers and red chilies with spices including cumin and coriander. You can use whatever vegetables you have on hand, the ones listed below are just suggestions. Harissa roasted vegetables is an easy dish that should accompany a side of fluffy couscous.

Harissa Roasted Vegetables

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

Directions:

TO MAKE THE HARISSA:

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.

Preheat the oven to 500° F.

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.

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.

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.

TO MAKE THE VEGETABLES:

Preheat the oven to 500° F.

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.

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.

Break the garlic apart into individual cloves.

TO SERVE:

Serve the vegetables—over couscous, rice, or baby greens—topped with a drizzle of harissa and a sprinkle of chopped fresh mint.