Moroccan Vegetables

Name: Moroccan Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 , 4 serving(s)
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

(1)

Recipe by philip dreger

From Wine Bar Food

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READY IN: 40mins

SERVES: 4

YIELD: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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