Roasted Vegetables With Quick Harissa Marinade

1/4 cup harissa
5 Tbs olive oil, divided
3 Tbs chopped cilantro
1 red bell pepper, chopped
3 zucchini squash, quartered and chopped
1 yellow squash, quartered and chopped
1 bunch asparagus, trimmed

1) Preheat oven to 400F. Whisk together harissa, 3 Tbs oil and cilantro in large bowl. Add vegetables; toss to coat evenly.
2) Arrange vegetables on baking sheet, brush with remaining 2 Tbs oil and harissa mixture. Roast 25 minutes, or until vegetables are tender, turning once. Serve over couscous, rice or bulgur.

Review: This was amazing good. Once again, I made the harissa using garlic-chile sauce and adding coriander and cumin. I loved this so much, that I couldn't wait to have it again for lunch the next day!