Spicy Autumn Vegetables & Lentils

serves: 4
prep time: 10 minutes
cook time: 20-30 minutes

2 cups cauliflower florets (about half a big head)
3 cups butternut squash, diced
1 tsp harissa
1 tsp salt
2 (or 4) Tbsp olive oil
1 tsp honey
1 Tbsp red wine vinegar
2 cups cooked lentils, at room temp.
3 Tbsp finely chopped red onion
1/2 Tbsp capers
3 Tbsp sliced olives, green or black, oil-cured
2 Tbsp minced parsley
1/2 lemon, juiced

1. Preheat the oven to 425 degrees. Line a baking sheet with kitchen parchment; set 

2. In a medium bowl, toss the cauliflower and squash together. In a small bowl, mix 
together the harissa, salt, 1 (or 2) Tbsp olive oil, the honey, and vinegar. Toss 
with vegetables and spread the mixture onto the parchment-lined baking sheet.  Roast, 
uncovered, for 30 minutes, stirring once or twice during cooking, until softened but 
not mushy.

3. In a large bowl, combine lentils, onion, capers, olives, parsley, lemon juice,
and the remaining olive oil, and season to taste.

4. When vegetables are done, toss with the lentils and allow to sit for a few minutes 
to settle. Taste and season again if necessary.