Vegan Chermoula

Vegan Chermoula is a vibrant Moroccan-inspired dish that brings together a medley of roasted vegetables marinated in a fragrant chermoula sauce. This unique twist on a traditional seafood dish offers a burst of flavor and is perfect for a hearty plant-based meal.

Ingredients

• Zucchini - 150 grams, sliced
• Red bell pepper - 100 grams, diced
• Cherry tomatoes - 150 grams, halved
• Eggplant - 200 grams, cubed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cilantro - 30 grams, chopped
• Parsley - 30 grams, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine zucchini, red bell pepper, cherry tomatoes, and eggplant.
3. In a separate small bowl, mix together olive oil, minced garlic, chopped cilantro, chopped parsley, cumin, paprika, lemon juice, salt, and black pepper to create the chermoula sauce.
4. Pour the chermoula sauce over the vegetables and toss until well coated.
5. Spread the vegetables evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
7. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from the vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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