MOROCCAN ROASTED VEGETABLES
Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.
Provided by LUv 2 BaKE
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
- Bake at 400F for 20 minutes.
- Remove from oven, stir well and bake for another 20 minutes.
- Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.
Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6
MOROCCAN VEGETABLES WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.
ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN VEGETABLES
Make and share this Moroccan Vegetables recipe from Food.com.
Provided by philip dreger
Categories Vegetable
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
- Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
- With the machine running, add the oil in a slow stream, process until well combined.
- Preheat oven to 450°F.
- Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
- Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
- Put the chickpeas into a serving bowl.
- Pour the hot roasted vegetables over the beans and stir to combine.
- Sprinkle with almonds and cilantro.
- Serve with harissa in a small bowl on the side.
Nutrition Facts : Calories 717.2, Fat 48.3, SaturatedFat 6.3, Sodium 338.5, Carbohydrate 65.7, Fiber 13.1, Sugar 28.9, Protein 11.1
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
More about "moroccan vegetables recipes"
EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE …
From themediterraneandish.com
5/5 (61)Calories 448 per servingCategory Entree
- In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
10 BEST MOROCCAN VEGETABLE SIDE DISH RECIPES - YUMMLY
From yummly.com
14 DELICIOUS MOROCCAN SALAD RECIPES - MAROCMAMA
From marocmama.com
MOROCCAN VEGETABLES RECIPE - HAPPY HERBIVORE
From happyherbivore.com
AUTHENTIC MOROCCAN SIDE DISHES RECIPES – MOROCCANZEST
From moroccanzest.com
MOROCCAN ROASTED VEGETABLES - THE GREEDY BELLY
From thegreedybelly.com
SAVORY VEGETARIAN MOROCCAN FOOD [WITH RECIPES]
From moroccanzest.com
ROASTED MOROCCAN-STYLE VEGETABLES
From foodnetwork.ca
10 BEST MOROCCAN VEGETABLE SIDE DISH RECIPES | YUMMLY
From yummly.co.uk
MOROCCAN SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN FOOD: 12 MUST-TRY TRADITIONAL DISHES OF MOROCCO
From travelfoodatlas.com
MOROCCAN SIDE DISHES RECIPES / DELICIOUS
From originalmoroccanfood.com
MOROCCAN VEGETABLE STEW | METRO
From metro.ca
MOROCCAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN SPICED ROASTED VEGETABLE TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
MOROCCAN COUSCOUS WITH SEVEN VEGETABLES - TASTE OF MAROC
From tasteofmaroc.com
10+ HEALTHY MOROCCAN-INSPIRED RECIPES TO MAKE AT HOME
From eatingwell.com
MOROCCAN ROASTED VEGETABLES RECIPE - THE SPICE HOUSE
From thespicehouse.com
57 FACTS ABOUT MOROCCAN FOOD CULTURE: THE ULTIMATE FOODIE GUIDE
From nerdyfoodies.com
TRADITIONAL MOROCCAN FOOD GUIDE – WHAT TO EAT IN MOROCCO
From fooddrinkdestinations.com
10 BEST MOROCCAN VEGETABLE SIDE DISH RECIPES | YUMMLY
From yummly.com
FRUITS AND VEGETABLES IN MOROCCAN ARABIC
From speakmoroccan.com
MOROCCAN VEGETABLES WITH HALLOUMI | TESCO REAL FOOD
From realfood.tesco.com
EASY MOROCCAN VEGETABLE TAGINE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MOROCCAN VEGETABLE STEW - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
MOROCCAN VEGETABLES AND CHICKPEAS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TOP 10 MOROCCAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MOROCCAN-STYLE VEGETABLE COUSCOUS - VEGETARIAN RECIPE
From toriavey.com
15 ROCKIN' MOROCCAN VEGAN RECIPES! - ONE GREEN PLANET
From onegreenplanet.org
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
From thespruceeats.com
MOROCCAN VEGETABLES WITH COUSCOUS RECIPE - BBC FOOD
From bbc.co.uk
TOP 25 MOST POPULAR FOODS IN MOROCCO – BEST MOROCCAN …
From chefspencil.com
ROASTED MOROCCAN VEGETABLES | FOODLAND ONTARIO
From ontario.ca
MOROCCAN FOOD: A GUIDE TO CULINARY MASTERY - UNO CASA
From unocasa.com
MOROCCAN FOOD: 30 MUST-TRY DISHES IN MOROCCO | WILL FLY FOR FOOD
From willflyforfood.net
MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
From swedishnomad.com
10 SIMPLE MOROCCAN SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
MOROCCAN VEGETABLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #side-dishes #vegetables #african #moroccan #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something
You'll also love