Moroccan Vegetables

Recipe by philip dreger
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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