Chermoula Roasted Vegetables
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.
Ingredients
- 1 aubergine cubed
- 2 courgettes sliced
- 1 red pepper chopped
- 60 g chermoula marinade
- 30 ml olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- 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.