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
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.
Cook each vegetable separately until roasted to the desired doneness. (i.e., cauliflower takes longer than zucchini).
For the Harissa Dressing
Whisk all ingredients together in a small bowl. Taste and adjust ingredients as desired.
To Serve
Gently toss roasted vegetables with the harissa/herb dressing. Taste and adjust seasoning. Serve on a warmed platter.