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    You are in: Home / Recipes / Moroccan Vegetables Recipe
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    Moroccan Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    philip dreger's Note:

    From Wine Bar Food

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 10, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Vegetables

    Serving Size: 1 (492 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 688.3
     
    Calories from Fat 435
    63%
    Total Fat 48.3 g
    74%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 331.7 mg
    13%
    Total Carbohydrate 60.3 g
    20%
    Dietary Fiber 12.9 g
    51%
    Sugars 23.7 g
    95%
    Protein 10.9 g
    21%

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