-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Chermoula Marinated Vegetables Medley offers an exquisite North African twist to your vegan culinary experience. Chermoula, a vibrant and herby marinade, is the star of this recipe, infusing a variety of fresh vegetables with an irresistibly tangy, slightly spicy, and deeply aromatic flavor profile. Perfectly suited for a wholesome dinner or a flavorful side dish, this recipe not only promises a palette of rich flavors but also ensures a nutrition-packed meal. The blend of fresh herbs, spices, and robust olive oil in the chermoula paste marries beautifully with the earthy tones of the roasted vegetables, providing a dish that is as nutritious as it is flavorful. Ideal for any season, this medley can be served hot or cold, making it a versatile addition to your vegan recipe repertoire.
Ingredients
- 2 tablespoons olive oil
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Juice of 1 lemon
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
Steps:
- In a large bowl, combine olive oil, cilantro, parsley, garlic, cumin, paprika, cayenne pepper, salt, and lemon juice to make the chermoula marinade.
- Add sliced vegetables to the marinade and toss to coat evenly. Allow to marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Spread the marinated vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 30 minutes, or until vegetables are tender and slightly charred.
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