Harissa Roasted Potato, Okra, and Broccoli

Cooking okra right can be tricky, but this simple, tender, and flavourful medley of harissa-infused roasted vegetables will make you a fan. Broccoli, potatoes, and okra are roasted in a piquant sauce of harissa, garlic, olive oil, and ground black pepper. Sun-dried tomatoes are tossed in at the very end for added savory flavors and because the combination of okra and tomatoes cannot be beat.

Harissa Roasted Potato, Okra, and Broccoli [Vegan, Gluten-Free]

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1-2 tablespoons harissa paste
• 1 teaspoons freshly ground black pepper
• 1 teaspoon sea salt
• 4-6 small red or white potatoes, scrubbed and cut into bite-size cubes
• 1 large bunch of broccoli, cut into florets with short stems
• 8-10 fresh okra fingers, cut into 1/2-inch rounds
• 1 sweet onion, cut into large chunks
• 1 red bell pepper, cut into large chunks
• 1/4 cup sun-dried tomatoes, chopped

Preparation

1. Preheat oven to 400°F., and line a baking tray with foil or parchment paper (oil lightly if using foil).
2. Combine olive oil, garlic and harissa paste in a small bowl and whisk to incorporate.
3. Mix in black pepper and salt, taste and adjust as desired.
4. In a large bowl, potato, broccoli, okra, onion, and bell pepper.
5. Pour olive oil harissa mixture over potato mix and toss to coat.
6. Spread vegetables in a single layer on prepared baking sheet.
7. Roast for 20-25 minutes, until potatoes are baked through.
8. Toss in sundried tomatoes, lower heat and let it bake with vegetables for about 5 minutes.

https://www.onegreenplanet.org/vegan-recipe/harissa-roasted-potato-okra-and-broccoli/