Vegetable Mechoui

Vegetable Mechoui is a vibrant Moroccan dish featuring a medley of roasted vegetables infused with aromatic spices, creating a delightful and hearty vegan main course. Served with a zesty dipping sauce, this dish offers an explosion of flavors and textures in every bite.

Ingredients

• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1, diced
• Eggplant - 1 small, cubed
• Red onion - 1 medium, sliced
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Tahini - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine sliced carrot, zucchini, red bell pepper, eggplant, and red onion.
3. Add minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper to the bowl. Toss until the vegetables are well coated.
4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. While the vegetables roast, prepare the dipping sauce by mixing tahini, lemon juice, and 2 tablespoons of water in a small bowl. Adjust the consistency with more water if needed.
7. Once the vegetables are done, remove them from the oven and garnish with chopped parsley.
8. Serve the roasted vegetables warm with the tahini dipping sauce on the side.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of fresh vegetables.
• High in fiber, promoting digestive health.

Tags