Tunisian Roasted Vegetables with Tuna and hard-Cooked Eggs

Categories: Salad

Ingredients

• 1 small head cauliflower, cut into 1-inch pieces (3 cups)
• 2 cups cherry tomatoes
• 2 yellow, red, and/or orange sweet peppers, cut into 1-inch pieces
• 2 Tbsp. red wine vinegar or sherry vinegar
• 2 tsp. harissa paste
• 1 tsp. caraway seeds, crushed
• 1 clove garlic, minced
• 3 Tbsp. olive oil
• 1 12oz. can chunk white tuna (water pack), drained and flaked
• 3 hard-cooked eggs, peeled, quartered, and halved.
• 1/3 cup pitted Kalamata olives, halved

Directions

1. Preheat oven to 400 degrees. Coat a 15×10×1 inch baking pan with nonstick cooking spray. Spread cauliflower in the prepared baking pan. Roast 10 minutes. Ad tomatoes and sweet peppers. Roast 20 minutes more, stirring once halfway through roasting.
2. Meanwhile, for vinaigrette, in a small bowl, combine vinegar, harissa paste, caraway seeds, garlic, 1/4 tsp. coarse salt and dash black pepper. Whisk in oil.
3. In a small bowl, drizzle 2 Tbsp. of the vinaigrette over tuna; toss gently to coat. Set aside. Drizzle 3 Tbsp. of the vinaigrette over roasted vegetables; toss gently to coat. Roast 15 to 20 minutes, or until vegetables are tender and start to brown.
4. Divide vegetables, tuna, eggs, and olives among serving plates. Drizzle with remaining vinaigrette.

5. per serving 9g carbs.

Email to a friend | Print this recipe | Back