Spicy Harissa Barley Bowls

• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.

• Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more! Use less if you prefer less heat.) • Roast on top rack until veggies are tender and browned, 15-18 minutes. (For 4, divide between 2 baking sheets; roast on top and middle racks.)

• In a small bowl, combine yogurt and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine cilantro, 1 1⁄2 TBSP olive oil, 1⁄4 tsp garlic powder (you’ll use the rest later), a squeeze of lemon juice, and a pinch of chili flakes to taste (use 3 TBSP olive oil and 1⁄2 tsp garlic powder for 4 servings). Season with salt and pepper.

• Heat a small, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove pan from heat.