MOROCCAN VEGETABLES

Moroccan Vegetables image

Make and share this Moroccan Vegetables recipe from Food.com.

Provided by philip dreger

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

Ingredients

3/4 teaspoon crushed red pepper flakes
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1/4 teaspoon ground cinnamon
1/4 cup honey
1/2 cup balsamic vinegar
3/4 cup virgin olive oil
1 small eggplant, cut into 1 1/2 pieces
1 small yellow pepper, cut into chunks
1 small red pepper, cut into chunks
1 small onion, cut into chunks
2 small zucchini, cut into chunks
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup sliced almonds, toasted
fresh cilantro
harissa

Steps:

Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
With the machine running, add the oil in a slow stream, process until well combined.
Preheat oven to 450°F.
Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
Put the chickpeas into a serving bowl.
Pour the hot roasted vegetables over the beans and stir to combine.
Sprinkle with almonds and cilantro.
Serve with harissa in a small bowl on the side.

Nutrition Facts : Calories 717.2, Fat 48.3, SaturatedFat 6.3, Sodium 338.5, Carbohydrate 65.7, Fiber 13.1, Sugar 28.9, Protein 11.1

*** Explore more Moroccan Vegetables Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #side-dishes #vegetables #african #moroccan #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something