Low-Carb Harissa Roasted Vegetable Medley

This Low-Carb Harissa Roasted Vegetable Medley combines the fiery flavors of harissa with a hearty selection of vegetables, all roasted to perfection. It's a vibrant dish that brings a touch of spice to your keto-friendly meal plan.

Course Sides

Cuisine Mediterranean

Keyword Harissa Vegetables, Keto Vegetable Dish, Low-Carb Harissa Roasted Vegetable Medley, Spicy Roasted Vegetables

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 120kcal

Equipment

Large mixing bowl
Baking sheet
Oven

Ingredients

1 medium zucchini, sliced (about 1 cup, 223g)
1 cup red bell pepper, cut into 1-inch pieces (about 149g)
1 cup yellow bell pepper, cut into 1-inch pieces (about 149g)
½ cup small red onion, cut into wedges (about 115g)
1 cup cherry tomatoes (about 149g)
2 tablespoons olive oil (30ml)
2 tablespoons harissa paste (30g)
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with the olive oil until they are well coated.
Add the harissa paste to the bowl and mix until all the vegetables are evenly coated with the paste. Season with salt and pepper to taste.
Spread the vegetables in a single layer on a large baking sheet. Make sure the vegetables are not overcrowded to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 25 minutes, or until the vegetables are tender and have a nice char on the edges.
Remove from the oven and let cool slightly.
Serve the roasted vegetables garnished with fresh cilantro or parsley if desired.

Notes

Adjust the amount of harissa paste based on your preference for spice.

Feel free to add other low-carb vegetables like cauliflower or broccoli for variety.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition