Ingredients
Scale
- 1 large zucchini, thinly sliced and cut into half moons
- 1 large yellow squash, thinly sliced and cut into half moons
- 1 large eggplant, thinly sliced and cut into half moons
- 1 large yellow onion, diced
- 1 tablespoon avocado oil (or cooking oil of preference)
- 2 garlic cloves, minced
- 1 tablespoon harissa
- 2 tablespoon smoked paprika
- 1 tablespoon allspice
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1/4 cup feta
- 1 tablespoon parsley, chopped
Instructions
- Preheat oven or grill to 400 degrees.
- Bring an oven safe skillet or cast iron pan to medium heat. Add oil and onions and cook for about 10-12 minutes, or until the onions begin to sweat.
- Add minced garlic, harissa, smoked paprika, allspice, cumin, cinnamon, and ginger. Stir until well combined. Season with salt and pepper to preference.
- Remove from heat, then layer the slices of zucchini, squash and eggplant into the pan.
- Transfer to the oven or grill and cook for 50-60 minutes or until thoroughly cooked.
- Garnish with crumbled feta and chopped parsley. Serve and enjoy!