Pre heat the griddle for about 15 minutes on medium heat.
Cut 2 zucchinis into 1 inch rounds, 2 red peppers into 1 inch strips, 2 red onions into wedges, and
break 1 small cauliflower into florets.
Mix and season with olive oil and smoked paprika.
Take the vegetables to the griddle. Add oregano, sea salt and olive oil on top, and cook them for about 15 minutes each side on medium heat.
For the harissa: grab the peppers, add olive oil, sea salt and wrap in foil. Take them to the secondary grate for 30 minutes on medium heat. This time, we are using calahorra red pepper.
Decapitate one head of garlic, add olive oil, sea salt, wrap in foil and take it to the secondary grate for about 30 minutes on medium heat.
After 30 minutes, take the peppers out of the grill and peel them with a spoon. Take the flesh to a mortar.
Add garlic puree, one spoon toasted caraway seeds, one handful of cilantro, olive oil, sea salt, and crush with mortar.
Take off pomegranate seeds and reserve.
Use a nutcracker and take one handful of nuts.
For the plating: spoon some greek yogurt over the plate, add roasted vegetables, one spoon
calahorra red pepper harissa, cilantro, pomegranate seeds, nuts, olive oil, and finish with tahini
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