Low Carb Vegan Harissa Kebabs
How to Make It
Step 1
Soak two wooden kebabs skewers in water for 20 minutes, then preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the eggplant and zucchini into 3/4 inch discs. Slice the peppers into quarters discarding the core and seeds. Add to a mixing bowl and season to taste. Toss to combine.
Step 3
Add the olive and 1 teaspoon of harissa paste to a small mixing bowl. Stir well to combine and drizzle over the vegetables. Use your hands to rub the marinade into the vegetables.
Step 4
Thread the marinated vegetables into the soaked skewers, alternating the vegetables and dividing evenly between the skewers.
Step 5
Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and lightly charred.
Step 6
Add the coconut milk yogurt to a mixing bowl with the remaining harissa paste and stir to combine. Serve as a dip with the roasted kebabs.
Ingredients
- Harissa Paste by Trader Joe’s – 2 teaspoon
- Coconut Milk Yogurt Alternative by Coyo – 2 tablespoon
- Yellow Bell Peppers, Raw – 1 small
- Red Bell Peppers, Raw – 1 small
- Olive Oil – 1 tablespoon
- Zucchini – ¼ medium
- Eggplant, Raw – ¼ medium
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon