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