Moroccan Ras El Hanout Roasted Vegetables

Moroccan Ras el Hanout Roasted Vegetables is a flavorful and aromatic dish that brings the vibrant flavors of Western Saharan cuisine to your table. This dish is a perfect combination of roasted vegetables and a blend of Moroccan spices, creating a delicious and healthy meal.

Moroccan Ras El Hanout Roasted Vegetables

Ingredients

  • 1 large eggplant, cubed
  • 2 zucchinis, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp Moroccan Ras el Hanout spice blend
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the eggplant, zucchinis, bell peppers, and red onion.
  3. Drizzle the olive oil over the vegetables and sprinkle the Ras el Hanout spice blend, salt, and pepper. Toss to coat evenly.
  4. Spread the seasoned vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
3g
Fat
7g

Supplies

Baking sheet Large bowl

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Moroccan Ras el Hanout Roasted Vegetables as a side dish with couscous or as a main course with a dollop of yogurt and a sprinkle of fresh herbs.

Tips & tricks

For extra flavor, you can add a squeeze of lemon juice before serving.

Cost

$10