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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 111.8 kcal |
| Protein | 1.4 g |
| Fat | 9.4 g |
| Carbohydrates | 6.8 g |
| Fiber | 2 g |
| Sugar | 3.8 g |
Published on Jul 25, 2024 by Luminița