Tunisian Roasted Vegetables
The recipe that launched 208 posts (and counting). As I wrote in my first-ever Meatless Monday post, it’s kinda spicy, kinda sexy, very easy, very healthful and your plate will be a meat-free zone. You can take quadruple bypasses off the menu, rack up serious positive personal and global karma and who knows, you might start looking forward to Mondays.
Serve over whole grain couscous, brown rice or quinoa and/or greens.
Ingredients
- 1 large onion sliced
- 1 red pepper sliced into strips
- 3 carrots sliced lengthwise into strips
- 1 zucchini sliced lengthwise into strips
- 2 ribs celery sliced lengthwise into strips
- 8 ounces mushrooms quartered (or halved, if small)
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon harissa* Moroccan chili sauce or your favorite chili sauce
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- a pinch of sea salt
- 1 bunch cilantro chopped fine
Instructions
- Preheat oven to 400.
- Lightly oil a large rimmed baking sheet or roasting pan or line it with a silpat or sheet of foil.
- Take your sliced vegetables by the handful and plop them all into a large bowl. Add the minced garlic. Set aside.
- In a small bowl, mix together olive oil, tomato paste, harissa, cumin and lemon juice. Stir until it forms a thick, smooth sauce. Pour over vegetables. Mix in gently to coat.
- Spread vegetables on the baking sheet or roasting pan and roast for 30 minutes, giving vegetables a stir halfway through. They’re done when tender and tips are dark and roasty-looking.
- Sprinkle with sea salt to taste and garnish with chopped cilantro.
Notes
* Available at Middle Eastern markets and many natural food stores.