Moroccan Grilled Vegetable Platter

4
Medium
Appetizers

Characteristics

Without peanuts Without Eggs Without nuts No Added Sugar

Nutritional Facts Per Serving

190
Calories
3 g
Protein
14 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 14 g
    • Saturated fat  2 g
  • Cholesterol 0 mg
  • Sodium  460 mg
  • Carbs 14 g
    • fiber  5 g
    • Sugar  8 g
  • Protein 3 g

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 3/4 tsp (4 mL) salt
  • 1/4 tsp (1 mL) ground allspice
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) pepper
  • Pinch ground cloves
  • 1 baby eggplant (about 6 oz/175 g)
  • 2 large zucchini
  • 3 red peppers, quartered

Method

  1. In large bowl, stir together oil, ginger, cumin, coriander, salt, allspice, cinnamon, pepper and cloves. Cut eggplant into rounds, about 1/2-inch (1 m) thick; cut zucchini into slices diagonally, about 1/2-inch (1 cm) thick. Add eggplant, zucchini and red peppers to bowl; toss until well coated in spice mixture.
  2. Preheat grill to medium-high; grease grate well. Grill vegetables, turning occasionally, for 7 to 8 minutes for zucchini, 10 minutes for eggplant and 14 minutes for peppers, or until lightly charred and tender. Arrange vegetables on serving platter.

Tip: Garnish with 2 tbsp (30 mL) chopped fresh cilantro, parsley or mint if desired.

Tip: Eggplant has a rich and meaty texture. To yield these results, be sure to cook until soft and tender. If undercooked, it can have an unpleasant spongy

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