Roasted Peppers and Summer Squash with Garlic and Harissa


  • Salt
  • 2 Italian frying peppers
  • 2 yellow squash
  • 2 tablespoon(s) extra–virgin olive oil
  • 2 clove(s) garlic
  • 2 bell peppers
  • 2 tablespoon(s) Quick Harissa

Preheat the oven to 375°. In a bowl, toss the peppers, squash and garlic with the harissa and oil and season with salt. Spread the vegetables on a large rimmed baking sheet and roast in the center of the oven for 45 minutes, or until softened and browned in spots. Transfer the vegetables to a bow...

View full recipe at Food & Wine


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