Gluten-Free Chermoula Vegetables

Ingredients

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• 4 cups mixed vegetables (such as bell peppers, zucchini, red onion, broccoli florets, or cubed sweet potatoes)
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin Shop
• 1 tsp ground coriander Shop
• 0.5 tsp sweet paprika Shop
• 0.25 tsp cayenne pepper (optional, for heat) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh cilantro, chopped
• 1 clove garlic, minced

Instructions

1. 1 Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper for easy cleanup. Chop your chosen mixed vegetables into bite-sized pieces, ensuring they are roughly uniform in size for even cooking. Place the prepared vegetables onto the lined baking sheet.
2. 2 In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, cayenne pepper (if using), salt, and black pepper. This creates the vibrant chermoula marinade that will infuse the vegetables with flavor.
3. 3 Pour the chermoula marinade over the vegetables on the baking sheet. Toss everything together thoroughly with your hands or a spatula, ensuring each piece of vegetable is well-coated in the aromatic spice mixture. Spread the vegetables out in a single layer to allow them to roast properly.
4. 4 Roast the vegetables in the preheated oven for approximately 20-25 minutes, or until they are tender and slightly caramelized, with edges beginning to brown. Halfway through the cooking time, give the vegetables a stir to ensure even roasting and prevent any sticking.
5. 5 Once the vegetables are tender and beautifully roasted, remove them from the oven. Stir in the fresh chopped cilantro, which will add a burst of freshness and color. Taste and adjust seasoning if necessary before serving warm.

Nutrition (per serving)

Tips & Notes

• Cut harder vegetables like sweet potato smaller than soft ones like zucchini so everything roasts evenly.
• Spread the vegetables in a single layer. Crowded pans steam instead of caramelizing.
• Stir in the cilantro after roasting, as step 5 says, to keep it bright.

Common questions