Serves 10 people


For the Vegetables

1 pound eggplant, cut into 1 inch dice mixed in a bowl with 2 teaspoon salt and let sit for 30 minutes and pat dry
3 medium zucchini, trimmed and cut into 1 inch dice

1 medium head of cauliflower, trimmed and cut into florets
2 large carrots, peeled and cut into ¼ inch rounds

4 tablespoons olive oil, divided
3 teaspoon ground coriander, divided
3 teaspoon ground cumin, divided
Salt and pepper

*You can also substitute any of the vegetables with seasonal produce. Parsnips, rutabagas, brussel sprouts, mushrooms, etc. Just adjust cooking times.

For the Harissa Dressing

¼ cup harissa
¼ cup extra virgin olive oil
4 cloves garlic, finely minced
Grated zest and juice of 2 lemons
Grated zest and juice of 1 orange


For the Vegetables

Preheat the oven to 425 degrees.

In a large bowl, mix salted eggplant, zucchini, half the olive oil and half the coriander and cumin together. Season with salt and pepper. Toss to coat evenly and arrange vegetables on baking sheet. Be careful not to overcrowd the vegetables. If your sheet is too small, you can roast them in batches while you keep the cooked ones warm.

Repeat the same procedure with the cauliflower and carrots and add the other half of olive oil, spices and salt and pepper.

Roast the eggplant/zucchini for about 15-20 minutes, checking on them after 10 mins to make sure they are cooking properly and rotating the baking sheet so they cook evenly. The cauliflower/carrot will take about 20-25 minutes.

For the Harissa Dressing

Combine all ingredients in a small bowl.

To Serve

Put all your roasted vegetables in a large bowl and drizzle harissa mix on top. Gently toss to coat evenly. Taste and adjust seasonings.

[print-button target=’div#print’]