Dairy-Free Egg-Free Roasted Vegetable Medley with Harissa

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Using a sharp knife, cut the 1 large sweet potato, 2 medium zucchini, 1 large red bell pepper, and 1 medium red onion into roughly 2.54 cm (2.5 cm) bite-sized pieces. Place these cut vegetables into a large mixing bowl along with the 2 cups of broccoli florets.
3. 3Add the 3 tablespoons of olive oil, 1-2 tablespoons of harissa paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the vegetables. Toss everything together thoroughly until all the vegetables are evenly coated.
4. 4Line a large baking sheet (approximately 33.02 × 45.72 cm or 33 × 46 cm) with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer across the prepared baking sheet, ensuring they are not overcrowded so they can roast evenly.
5. 5Place the baking sheet into the preheated about 205°C (200°C) oven. Roast the vegetables for 30-35 minutes, or until they are tender when pierced with a fork and show signs of slight caramelization and browning around the edges.
6. 6Carefully remove the baking sheet from the oven. Sprinkle the 2 tablespoons of fresh cilantro over the roasted vegetables before serving immediately.

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