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Chermoula Marinated Vegetables Medley

  1. Home
  2. Chermoula Marinated Vegetables Medley
  • 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
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    Chermoula Marinated Vegetables Medley

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:
    • Seasons:
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    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

    • 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

    Steps:

    1. In a large bowl, combine olive oil, cilantro, parsley, garlic, cumin, paprika, cayenne pepper, salt, and lemon juice to make the chermoula marinade.
    2. Add sliced vegetables to the marinade and toss to coat evenly. Allow to marinate for at least 30 minutes.
    3. Preheat the oven to 400°F (200°C).
    4. Spread the marinated vegetables on a baking sheet in a single layer.
    5. Roast in the preheated oven for 30 minutes, or until vegetables are tender and slightly charred.

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    Vegor “The scientist”

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