Harissa Roasted Veggies with Lemon Tahini Dressing
By Shivangi Rao
Ingredients
Ingredients for Roasted Veggies:
- 2-3 zucchinis diced
- 2-3 peppers of all colors diced
- 1 small or medium eggplant diced
- 1 small red onion diced
- 1/2 cup pitted prunes chopped
- 2 tbsp Mina harissa paste
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
Ingredients for Lemon Tahini Dressing:
- 2 tbsp Soom tahini
- 2 tbsp full-fat yogurt if dairy free or doing Whole30, use almond milk yogurt
- 2 tbsp water
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 large clove garlic grated
Instructions
Instructions for Roasted Veggies:
- Pre-heat oven to 400 degrees F.
- Wash veggies and dry them thoroughly with paper towels.
- Dice vegetables into 1/2 inch or 1-inch pieces and chop pitted prunes in half.
- Lay vegetables and prunes on a lined baking sheet.
- Use hands to massage harissa paste, salt, and olive oil into veggies and prunes.
- Roast in the oven for 40-50 minutes or until caramelized and tender.
- Place veggies in a serving tray or bowl.
- Drizzle Tahini dressing all over veggies. Serve immediately!
Instructions for Tahini Dressing:
- Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it.
- Adjust seasonings as necessary before dressing veggies.