A different, flavorful side dish with a little kick—slightly spicy 🔥, but not too much. Pairs beautifully with any meat or chicken.
An original Flavor Unfiltered Recipe
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Ingredients
1 medium eggplant
1 medium yellow squash
1 large zucchini
¼ cup olive oil
1 Tbsp tomato paste
1–1½ Tbsp harissa
3 frozen crushed garlic cubes
½ tsp paprika
¼ tsp chili powder
1 Tbsp parsley flakes
1 Tbsp onion soup mix, or onion powder
1 heaping tsp sugar
Salt and coarse black pepper, to taste
Directions
Cut the eggplant, yellow squash, and zucchini into large chunks.
Sprinkle the eggplant with salt and let it sit for 25–30 minutes, then pat it very dry.
Mix the olive oil, tomato paste, harissa, crushed garlic, paprika, chili powder, parsley flakes, onion soup mix, sugar, salt, and coarse black pepper until well combined.
Pour the mixture over the vegetables and massage well to coat evenly.
Spread the vegetables in a single, uncrowded layer on a metal sheet pan.
Roast uncovered at 425°F for approximately 30 minutes, tossing halfway through, until beautifully browned and caramelized.
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