Roasted Peppers and Summer Squash with Garlic and Harissa

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  • Servings: 6

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  • 2 bell peppers, 1 red, 1 yellow (1 pound), cut into 1 1/2-inch pieces
  • Two Italian frying peppers, cut into 1 1/2-inch pieces
  • 2 yellow squash, sliced crosswise 1-inch thick
  • 2 garlic cloves, thickly sliced
  • 2 tablespoons Quick Harissa
  • 2 tablespoons extra-virgin olive oil
  • Salt

How to make this recipe

  1. Preheat the oven to 375°. In a bowl, toss the peppers, squash and garlic with the harissa and oil and season with salt. Spread the vegetables on a large rimmed baking sheet and roast in the center of the oven for 45 minutes, or until softened and browned in spots. Transfer the vegetables to a bowl and serve warm or at room temperature.

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466639 recipes/roasted-peppers-and-summer-squash-with-garlic-and-harissa 2013-12-06T23:45:37+00:00 Grace Parisi summer|roasting|barbecue-cookout|side-dishes|6|basic-easy|vegetarian|web-exclusive grace parisi,roasted peppers and summer squash,peppers with garlic and harissa,roasted summer vegetable recipe,bell and italian frying pepper salad recipes,roasted-peppers-and-summer-squash-with-garlic-and-harissa 466639

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