Moroccan Vegetables

Submitted by philip dreger

"From Wine Bar Food"

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 3⁄4 teaspoon crushed red pepper flakes
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon fennel seed
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup honey
• 1⁄2 cup balsamic vinegar
• 3⁄4 cup virgin olive oil
• 1 small eggplant, cut into 1 1/2 pieces
• 1 small yellow pepper, cut into chunks
• 1 small red pepper, cut into chunks
• 1 small onion, cut into chunks
• 2 small zucchini, cut into chunks
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1⁄2 cup sliced almonds, toasted
• fresh cilantro
• harissa

directions

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.

Reviews

[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!