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Maghreb Roasted Vegetable Medley

This recipe showcases The Spice Peddler's 'The Maghreb' Spice Blend. Serves 4.




10 cherry tomatoes, quartered (if possible use a tomato medley with green, yellow and red tomatoes)

15 curry leaves

2 teaspoons The Spice Peddler’s ‘The Maghreb’ Seasoning

1 small sweet potato (kumera) diced

1 large zucchini, diced

½ an eggplant, diced

½ medium chilli, finely chopped

1 white onion, thinly sliced

1 large garlic clove, chopped

3 tablespoons extra virgin olive oil

2 teaspoons extra virgin coconut oil

2 teaspoons salt

Juice of half a lemon

Handful of finely chopped mint, coriander and parsley to serve.


Preheat oven to 180C

Add ingredients to a baking tray and toss well

Roast for 40 minutes tossing and turning the vegetables every 10 minutes

Remove the vegetables from the baking tray and spoon into a serving bowl

Add the lemon juice and herbs to the vegetables and mix well.

Serve with steamed rice or couscous.

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