Tunisian-Style Grilled Zucchini with Marinated Vegetables

Indulge in the flavors of Tunisia with this vegan-friendly dish featuring grilled zucchini and carrots marinated in a blend of olive oil, harissa, and aromatic spices. Serve warm or at room temperature, garnished with fresh herbs and a side of plain yogurt for added richness.

Ingredients

Marinated Vegetables
½	lb zucchini, sliced into 1-inch thick pieces
2-3	carrots, sliced into ¼-inch thick pieces
2	tablespoons olive oil
1	garlic clove, minced
½	tablespoon harissa, to taste
¼	teaspoon ground cumin or cumin seed
¼	teaspoon caraway seed
	juice of half lemon
	plain yogurt
	fresh cilantro (FRESH!) or fresh parsley (FRESH!)
	salt, to taste
	cracked black pepper, to taste

Instructions

• Preparation

  1. Whisk together the marinade/dressing ingredients.
  2. Slice the zucchini and carrots into 1-inch thick slices (zucchini) and ¼-inch slices (carrots) about 4-5 inches long. Place them on a lined baking sheet or large pan in a single layer.
  3. Brush the marinade/dressing onto the slices of vegetables, ensuring both sides are coated. Cover and let sit for 1 hour to enhance the flavors.

• Grilling

  1. Heat a grill or stove-top pan over medium heat.
  2. Grill the vegetables, zucchini/squash and carrots, until they develop grill marks. The zucchini should be firm and not mushy, while the carrots may take longer to cook.
  3. Transfer the grilled vegetables to a serving platter. Season with salt and pepper to taste. Garnish with fresh cilantro or parsley. Serve with a side of plain yogurt.
  4. Serve the dish warm or at room temperature. Servings are estimated.

Jul 25, 2024