Grilled Vegetables

Grilled vegetables are a vibrant and flavorful side dish that showcases the rich culinary heritage of Morocco. Marinated in aromatic spices and grilled to perfection, they make a healthy and colorful addition to any meal.

Ingredients

• Zucchini - 1 medium
• Bell pepper (any color) - 1 medium
• Eggplant - 1 small
• Red onion - 1 small
• Cherry tomatoes - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons (chopped)

Steps

1. Preheat the grill to medium-high heat.
2. Wash and slice the zucchini, bell pepper, and eggplant into 1 cm thick slices.
3. Peel and cut the red onion into wedges.
4. In a large bowl, combine the olive oil, minced garlic, cumin powder, paprika, salt, and black pepper.
5. Add the sliced vegetables and cherry tomatoes to the bowl, tossing well to coat them in the marinade.
6. Let the vegetables marinate for about 10 minutes.
7. Place the marinated vegetables on the grill and cook for approximately 5-7 minutes on each side, or until they are tender and have nice grill marks.
8. Remove the vegetables from the grill and sprinkle with chopped fresh parsley before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from various vegetables.
• High in fiber, promoting digestive health.

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