Name: Moroccan Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 eggplant, diced; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; Salt and pepper to taste; Juice of 1 lemon; 2 tablespoons fresh parsley, chopped; 1/4 cup crumbled feta cheese; 1/4 cup pomegranate seeds (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the diced eggplant, sliced zucchini, red and yellow bell peppers, and red onion.
Drizzle the olive oil over the vegetables and sprinkle with ground cumin, smoked paprika, ground coriander, salt, and pepper. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
Remove the roasted vegetables from the oven and let them cool slightly.
Transfer the vegetables to a serving platter and drizzle with fresh lemon juice.
Sprinkle the chopped parsley, crumbled feta cheese, and pomegranate seeds (if using) over the top of the salad.
Serve the Moroccan Roasted Vegetable Salad warm or at room temperature, allowing the flavors to meld together.

Ingredients

Instructions

Nutrition Facts

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