I love throwing together a plate vegetables and calling it dinner. This plate includes harissa roasted baby carrots, zucchini chips, seared shishito peppers, and roasted spring onions + garlic. Serve with some crusty bread, delicious cheese, charcuterie, a drizzle of balsamic vinegar and some homemade aioli for dipping!
Roasted Carrots + Onions:
Heat oven to 400
Toss carrots in olive or avocado oil, harissa or za’tar seasoning and a little sea salt. Remove outer layer from onions, slice in half and toss in oil. Roast all veggies for about 40 minutes till tender and light charred around the edge.
Slice zucchini into 1/4 rounds, season with salt and allow to sit for 10 minutes to release some moisture. Pat dry, toss in olive or avocado oil, season with a little more salt + pep and roast for about 30 minutes. They won’t be super crispy but will develop a nice caramel color.
While everything’s roasting get a cast iron pan HOT on the stove top. Add a generous amount of oil (preferably avocado since olive has a lower burning point) and toss in a handful of peppers at a time making sure not to overcrowd the pan. Cook for a few minutes on each side till they develop a nice char. Remove from pan and season with salt and repeat with the rest of the peppers.