Vegetables become the star of the show when roasted with chermoula. This vibrant marinade adds a warm, aromatic touch to sweet bell peppers, earthy courgettes, and hearty aubergines. The roasting process enhances their natural sugars, creating a perfect balance of smokiness and spice.
A fantastic side dish for grilled meats or a satisfying vegetarian main, this dish is simple yet deeply flavourful. Serve over a bed of quinoa or with a dollop of Greek yoghurt for extra richness. The heat of the oven intensifies the flavours, creating slightly charred edges that enhance the overall taste.
This dish is also great for meal prep. Roasted chermoula vegetables can be used in grain bowls, sandwiches, or even as a topping for hummus. With just a handful of ingredients and minimal effort, you’ll have a dish that bursts with North African flair.
Learn how to make your own chermoula marinade, read our Chermoula Recipe guide to create your own home made chermoula.
Chermoula Roasted Vegetables
Ingredients Â
- 1 aubergine cubed
- 2 Courgette sliced
- 1 red pepper chopped
- 60 g chermoula marinade
- 30 ml olive oil extra virgin
- salt to taste
- black pepper to taste
InstructionsÂ
- Preheat the oven to 200°C.
- Toss the vegetables with chermoula marinade, olive oil, salt, and pepper.
- Spread on a baking tray and roast for 25–30 minutes until tender.
- Serve hot or at room temperature.
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