Ras El Hanout Roasted Vegetables
Ras el Hanout Roasted Vegetables is a flavorful and aromatic dish from Berber cuisine. This recipe combines a variety of vegetables with the warm and spicy flavors of Ras el Hanout, a traditional North African spice blend.
Ingredients
- 1 large eggplant, cubed
- 2 zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp Ras el Hanout spice blend
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the eggplant, zucchinis, bell peppers, and red onion with olive oil, Ras el Hanout, salt, and pepper until well coated.
- Spread the 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, stirring once halfway through.
- 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 Oven
Serving suggestions
Serve the Ras el Hanout Roasted Vegetables as a side dish with couscous or as a topping for a grain bowl.
Tips & tricks
For extra flavor, sprinkle some chopped fresh herbs, such as parsley or cilantro, over the roasted vegetables before serving.
Cost
$10