Name: Vegetarian Moroccan Mechoui Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 large carrots, peeled and sliced; 2 red bell peppers, seeded and cut into chunks; 1 large eggplant, chopped into cubes; 1 large zucchini, sliced; 1 red onion, cut into wedges; 3 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; Salt and black pepper, to taste; Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the sliced carrots, red bell peppers, chopped eggplant, sliced zucchini, red onion wedges, and minced garlic.
Drizzle the olive oil over the vegetables and toss well to ensure they are coated evenly.
In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper.
Sprinkle the spice mixture over the vegetables and toss again to combine, making sure the spices are well distributed.
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through the cooking time for even roasting.
Once roasted, remove the vegetables from the oven and transfer to a serving dish.
Garnish with fresh parsley for a pop of color and a hint of freshness.
Serve the Vegetarian Moroccan Mechoui Roasted Vegetables hot as a delicious main dish or as a flavorful side to complement your favorite Moroccan-inspired dishes.

Ingredients

Instructions

Nutrition Facts

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