Moroccan Vegetables

READY IN: 40mins
Recipe by philip dreger

From Wine Bar Food

Top Review by noway

We really enjoyed this! I love how colorful this dish was. The mix of spices and honey/balsamic came together very nicely . I used only 1/2 cup of olive oil and felt that was plenty, might try with a little less next time. I'm always on the lookout for ways to make vegetables more exciting. Thanks for posting a unique vegetable recipe!

Ingredients Nutrition


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

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