Well, we're heading into zucchini season, and it's time to start looking for recipes to jazz up this often-overabundant vegetable. Harissa is a fabulous blend of spices used in Moroccan cooking, which also happen to be easy to find here in NM. It tastes great on pretty much everything! Last week I made this amazing Carrot, Feta and Mint salad with it, so I thought I'd better try it out on zucchini.
For the harissa:
1/4 cup New Mexico red chile powder or caribe
1/4 cup boiling water
2 cloves garlic
1/2 tsp salt
1/2 tsp ground cumin
1 tsp ground coriander
1/4 cup olive oil
Soak the chile in the water to soften it. Mix all ingredients to make a smooth paste.
Slice zucchini and onions into strips or chunks, and toss with olive oil and salt. Roast in a 400F oven for 25-30 minutes (or toss them on the grill for a few minutes) until they are tender and develop nice brown spots. If you want to do this quicker, you could also just saute them, but the idea is to get the onions very soft and sweet. Very gently, mix in about 1 tablespoon harissa to evenly coat the veggies.