Tricolor Moroccan Peppers and Onions
- Total Time
The spiciness of harissa varies greatly from brand to brand. If one’s too spicy for your taste, try a different brand.
sweet red pepper(s)2 medium, thickly sliced
orange bell pepper2 medium, thickly sliced
yellow pepper(s)2 medium, thickly sliced
uncooked red onion(s)1 large, cut into wedges
cooking spray6 spray(s)
kosher salt1 tsp
ground cumin½ tsp
ground coriander½ tsp
black pepper¼ tsp
harissa paste1 tsp, or to taste
fresh mint leaves2 Tbsp, chopped
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Place peppers and onions in a large bowl and lightly coat with cooking spray; toss with salt, cumin, coriander and pepper. Spread evenly across prepared pans; roast 20 minutes. Stir peppers and onions, and switch pan positions in oven; roast until browned on edges, 20 minutes. Spoon into serving bowl; toss with harissa and garnish with mint.
- Serving size: ¾ c