Best Moroccan Style Pomegranate Roast Veg Salad Recipes

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Yield Serves 4-6

Number Of Ingredients 12

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

Roasted Moroccan-Style Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 15

Nonstick cooking spray
5 tablespoons extra-virgin olive oil
Juice of 1/2 small lemon (about 1 tablespoon)
2 large cloves garlic, minced
Kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 large yellow onion, diced
1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
1 cup grape tomatoes, halved
8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
1/2 cup loosely packed fresh cilantro leaves, chopped

Steps:

Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.