Recipe: One-Pan Summer Vegetables and Cod with Lemony Harissa

30 minutes, from prep to plate.

This recipe, like most I create, emerged out of necessity. I had a countertop full of vegetables from my garden that needed to be used up before a weekend trip, and didn’t want to dirty more than one pan, so I made a ratatouille-adjacent blend of eggplant, zukes, and cherry tomatoes, cooked in Moroccan spices like harissa and sumac, then added cod which steams directly on top of the flavorful vegetables. The whole thing takes about 30 minutes to make, including prep, and is delicious and impactful considering how little effort it takes!

You will need:

1/4 cup olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 medium eggplant, quartered lengthwise and cut into 2-inch pieces
1 medium zucchini, quartered lengthwise and cut into 2-inch pieces
1/2 pint cherry tomatoes
1/4 cup harissa paste (I used Trader Joe’s)
1 bunch broccolini, rough stems removed and cut into 2-inch pieces
2 pounds cod, divided in four equal(ish) pieces
1 tablespoon sumac
1 lemon
Salt and pepper, to taste
Basil leaves, roughly chopped
Hummus, pesto, whatever sounds delicious to serve!