Harissa and Cumin Rainbow Roasted Vegetables
A colorful medley of roasted vegetables seasoned with smoky harissa and warm cumin for a vibrant, healthy side. This mediterranean-inspired vegetarian ready in about 40 minutes pairs Red bell pepper, medium Zucchini, medium Yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 Red bell pepper
- 1 medium Zucchini
- 1 medium Yellow squash
- 2 cups Cherry tomatoes
- 1/2 Red onion
- 1 tbsp Harissa paste
- 1 tsp Ground cumin
- 3 tbsp Olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F. Slice 1 red bell pepper, 1 medium zucchini, 1 medium yellow squash, and 1/2 red onion into 1/2-inch pieces. Toss with 3 tbsp olive oil, 1 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Arrange vegetables in a single layer on a baking sheet. Roast for 25 minutes until edges are caramelized and tender, stirring once halfway.
- Step 3: Scatter 2 cups cherry tomatoes over the vegetables during the last 10 minutes of roasting. Serve warm with fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa and Cumin Rainbow Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa and Cumin Rainbow Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper from drying out.
Can I substitute ingredients in Harissa and Cumin Rainbow Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa and Cumin Rainbow Roasted Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa and Cumin Rainbow Roasted Vegetables?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
