Harissa Grilled Vegetable Skewers
Zucchini, peppers, red onion, mushrooms and cherry tomatoes tossed in a smoky harissa and lemon marinade, then grilled until charred. A vegan main or a crowd-pleasing side.
Chef's note Harissa brands run from mild to fiery, so taste yours first and scale back if it bites.
Chef's note Harissa brands run from mild to fiery, so taste yours first and scale back if it bites. Cut everything about the same size so it all finishes at the same time.
Ingredients
- 8 skewers metal, or wooden soaked in water
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 2 cloves garlic grated
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 lemon
- 2 medium zucchinis cut into thick half moons
- 2 bell peppers cut into 1-inch pieces
- 1 red onion cut into wedges
- 8 oz cremini mushrooms whole
- 1 pint cherry tomatoes
- 2 tbsp flat-leaf parsley chopped
Steps
If using wooden 8 skewers, soak them in water 30 minutes so they don't burn.
Whisk 3 tbsp harissa paste, 3 tbsp olive oil, 2 cloves garlic, 1 tsp ground cumin, 1 tsp kosher salt, the zest of 1 lemon and half of its juice in a large bowl. Set aside a few spoonfuls for serving.
Add 2 medium zucchinis, 2 bell peppers, 1 red onion, 8 oz cremini mushrooms and 1 pint cherry tomatoes and toss to coat. Thread onto the skewers, alternating, with a little space between pieces so they char instead of steam.
Grill over medium-high heat, about 425°F, turning every 3 minutes, until tender and charred at the edges, 10 to 12 minutes.
Brush with the reserved harissa mixture, squeeze the rest of the lemon over the top and scatter 2 tbsp flat-leaf parsley. Serve with couscous, rice or warm flatbread.
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