Ingredients
-
3/4
-
1
-
1
-
1
-
1/4
-
1/4
-
1/2
-
3/4
-
1
-
1
-
1
-
1
-
2
-
1
-
1/2
Directions
Moroccan Vegetables, From Wine Bar Food, We really enjoyed this! I love how colorful this dish was The mix of spices and honey/balsamic came together very nicely used only 1/2 cup of olive oil and felt that was plenty, might try with a little less next time I’m always on the lookout for ways to make vegetables more exciting Thanks for posting a unique vegetable recipe!, From Wine Bar Food
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Steps
|
1
Done
|
Combine Red Pepper Flakes, Cumin, Coriander and Fennel Seeds in a Food Processor. |
|
2
Done
|
Pulse to Chop, Then Add the Cinnamon, Salt, Pepper, Honey, and Vinegar and Process to Combine. |
|
3
Done
|
With the Machine Running, Add the Oil in a Slow Stream, Process Until Well Combined. |
|
4
Done
|
Preheat Oven to 450f. |
|
5
Done
|
Toss Eggplant, Peppers, Onions, and Zucchini With the Marinade in a Bowl and Coat Well. |
|
6
Done
|
Transfer to a Cookie Sheet and Roast , Turning Vegetables Every 5 Minutes Until Caramelized, 15 to 20 Minutes. |
|
7
Done
|
Put the Chickpeas Into a Serving Bowl. |
|
8
Done
|
Pour the Hot Roasted Vegetables Over the Beans and Stir to Combine. |
|
9
Done
|
Sprinkle With Almonds and Cilantro. |
|
10
Done
|
Serve With Harissa in a Small Bowl on the Side. |
