Get ready to transport your taste buds to the vibrant streets of Morocco with this incredibly easy and absolutely delicious Moroccan Vegetable Tray Bake! In just 45 minutes, you'll create a stunning dish that's not only packed with nutrition but bursts with exotic spices that will make your kitchen smell like a Marrakech marketplace. Whether you're a busy home cook or a culinary adventurer, this one-pan wonder promises to revolutionize your weeknight meals with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 eggplant, chopped
- 1 can chickpeas, drained
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare all vegetables: chop zucchini, bell pepper, and eggplant into roughly 1-inch uniform pieces to ensure even cooking. This helps the vegetables roast consistently.
- Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture helps them crisp up during roasting.
- In a large mixing bowl, combine chopped vegetables and chickpeas. Drizzle with olive oil, ensuring all pieces are lightly and evenly coated.
- Sprinkle cumin, paprika, salt, and pepper over the vegetables. Toss gently to distribute the spices evenly, coating all pieces with the seasoning.
- Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Avoid overcrowding to allow vegetables to roast and caramelize properly.
- Place the tray in the preheated oven and roast for 25-30 minutes, stirring once halfway through cooking to ensure even browning.
- Remove from oven when vegetables are tender and slightly charred at the edges, and chickpeas are crispy. Let cool for 5 minutes before serving.
- Optional: Garnish with fresh chopped parsley or cilantro and serve hot as a main dish or side.
Tips
- Cut vegetables uniformly to ensure even roasting and beautiful presentation.
- Pat chickpeas dry to achieve maximum crispiness during roasting.
- Don't overcrowd the baking sheet - give your vegetables breathing room for perfect caramelization.
- Use fresh, high-quality spices for the most authentic Moroccan flavor profile.
- For extra depth, consider adding a sprinkle of harissa or a drizzle of tahini sauce before serving.
- Experiment with additional vegetables like carrots or sweet potatoes for variety.
- Let the dish rest for a few minutes after roasting to allow flavors to meld together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
