My F&W
quick save (...)

Roasted Peppers and Summer Squash with Garlic and Harissa

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • BASIC-EASY
  • VEGETARIAN
  1. 2 bell peppers, 1 red, 1 yellow (1 pound), cut into 1 1/2-inch pieces
  2. Two Italian frying peppers, cut into 1 1/2-inch pieces
  3. 2 yellow squash, sliced crosswise 1-inch thick
  4. 2 garlic cloves, thickly sliced
  5. 2 tablespoons Quick Harissa
  6. 2 tablespoons extra-virgin olive oil
  7. Salt
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.