ingredients
all
1 lb eggplant
peeled, diced, lightly salted for 20 min, then rinsed and patted dry
3 each zucchini
cut into 1" dice
1 head cauliflower
cut into florets
3 each carrots
peeled and cut into 1/4 inch rounds
Extra virgin olive oil
Kosher salt and black pepper
2 tsp harissa paste
1 tsp smoked paprika
1/2 cup cilantro
1/2 cup mixed herbs
finely minced (parsley, oregano, thyme, etc.)
3 cloves garlic
finely minced
Zest and juice of 1/2 lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Kosher salt
1/4 cup extra virgin olive oil
For the Vegetables
1
Preheat the oven to 450F. In a large bowl, toss each vegetable separately to lightly coat with olive oil. Except for the eggplant, season everything with salt and pepper. Arrange vegetables separately in a single layer on parchment-lined sheet trays. Be careful not to overcrowd.
2
Cook each vegetable separately until roasted to the desired doneness. (i.e., cauliflower takes longer than zucchini).
For the Harissa Dressing
3
Whisk all ingredients together in a small bowl. Taste and adjust ingredients as desired.
To Serve
4
Gently toss roasted vegetables with the harissa/herb dressing. Taste and adjust seasoning. Serve on a warmed platter.