Aug. 12th, 2013

nverland: (Monthly-August)
[personal profile] nverland
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Tunisian Roasted Vegetables

Serve over whole grain couscous, brown rice or quinoa and/or greens.
1 large onion sliced
1 red pepper, sliced into strips
3 carrots, sliced lengthwise into strips
1 zucchini, sliced lengthwise into strips
2 ribs celery, sliced lengthwise into strips
8 ounces mushrooms, quartered (or halved, if small)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon harissa* (Moroccan chili sauce) or your favorite chili sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
1 tablespoon lemon juice
a pinch of sea salt
1 bunch cilantro, chopped fine

Preheat oven to 400.

Lightly oil a large rimmed baking sheet or roasting pan or line it with a silpat or sheet of foil.

Take your sliced vegetables by the handful and plop them all into a large bowl. Add the minced garlic. Set aside.

In a small bowl, mix together olive oil, tomato paste, harissa, cumin and lemon juice. Stir until it forms a thick, smooth sauce. Pour over vegetables. Mix in gently to coat.

Spread vegetables on the baking sheet or roasting pan and roast for 30 minutes, giving vegetables a stir halfway through. They’re done when tender and tips are dark and roasty-looking.
Sprinkle with sea salt to taste and garnish with chopped cilantro.

Serves 4.

* Available at Middle Eastern markets and many natural food stores.


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