Lemon-Harissa Green Vegetable Trio

Lemon-Harissa Green Vegetable Trio

This combo is my new favorite. It feels like a step up from weekday green beans — and all I can say is that it’s a good thing I made two trays because one was fully gone before Shabbos! 

SERVES 4–6

• 1 8-oz (225-g) pkg fresh snap peas
• 1 12-oz (340-g) pkg fresh string beans
• 1 bunch asparagus
• 4–5 radishes, thinly sliced (optional)

DRESSING

• 4 cloves garlic, minced
• 2 Tbsp olive oil
• 1 Tbsp rice vinegar
• 1 tsp kosher salt
• cracked black pepper
• 1 Tbsp harissa (see tip)
• zest of 2 lemons, divided

Preheat oven to 450°F (230°C).

Slice snap peas, string beans, and asparagus on a diagonal (see note). Spread out all vegetables onto two baking sheets.

To prepare dressing, combine all dressing ingredients except for the zest of one lemon. Drizzle dressing over both baking sheets.

Roast for 10 minutes. Just before serving, garnish with remaining zest.