Moroccan Roast Vegetables
Very few things satisfy the stomach more than a big serve of roasted vegetables. Especially when it’s wet, wild n’ cold outside, you need to be able to get all the nutrients from your greens, reds and purples without having to make too many dishes for one meal. This is an all-in-one wonder!
Servings Prep Time
6Servings 80Minutes
Servings Prep Time
6Servings 80Minutes
  1. Preheat oven to 200C.
  2. Toss the veggies with coriander, cumin, cinnamon, salt, pepper, preserved lemon and ghee.
  3. Place the beetroots and onion in a large baking dish and roast for 20 minutes.
  4. Add the carrots and parsnips and cook for another 20 minutes
  5. Then toss through the pumpkin pieces and place back in the oven for a further 20 minutes.
  6. Let the vegetables cool for a few minutes and then place them over the spinach leaves on a serving platter.
  7. Drizzle over olive oil and lemon juice, then scatter over the feta and coriander, and a sprinkle of sumac. Serve with Harissa if you like things a bit spicy.
Recipe Notes

Optional ideas
* Sprinkle some activated almonds, pistachios or pepitas.
* Serve the vegetables alongside some grilled lamb backstrap that has been rolled in za’atar and sumac.
* Raddichio leaves added to the spinach would be lovely.
* Toss through a tin of rinsed chickpeas.
* Replace the parsnips with wedges of fennel.
* Add some roasted red capsicum strips.
* Try mint leaves instead of or as well as the coriander.
* Add a handful of currants or sliced fresh dates.
* Toss through some juicy black or green olives.

*** This recipe is adapted from a Gourmet Traveller recipe.