Charred Roasted Sweet and Spicy Vegetable Pasta with Harissa-Dijon Glaze
A vibrant pasta dish featuring caramelized roasted vegetables tossed in a bold, smoky harissa-dijon glaze. The high-heat roasting creates a delicious char that perfectly balances the natural sweetness of the vegetables with a spicy, tangy kick.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta gluten-free if needed
- 1 large red bell pepper cut into 1-inch chunks
- 1 medium zucchini halved lengthwise and sliced
- 1 medium yellow squash halved lengthwise and sliced
- 1 medium red onion cut into wedges
- 1 cup cherry tomatoes left whole
- 4 cloves garlic minced
- 3 tbsp olive oil divided
- 2 tbsp harissa paste adjust for heat preference
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 lemon lemon juiced
- 1/4 cup fresh parsley chopped
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture. Make-Ahead: The vegetables can be roasted up to 2 days in advance and stored in the fridge. Variations: Add a can of drained chickpeas to the roasting pan for extra protein. Substitute the harissa with a spicy sambal oelek if preferred. Serving Suggestion: Top with crumbled feta cheese or toasted pine nuts for added richness.