Baharat Roasted Vegetables
Baharat, a staple in Middle Eastern cuisine, means "spice" in Arabic. You can use it as a rub for lamb, fish, chicken, or beef. It's also great in soups, tomato sauces, lentils, rice pilafs, and couscous. This recipe for roasted vegetables is simple and bursting with flavor.
Makes 6 servings
- 2 red bell peppers
- 1 head cauliflower
- 2 zucchini
- 1 bunch asparagus
- 1 bunch broccolini
- 1 red onion
- 1 ½ cup Kouzini Extra Virgin Olive Oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons SKORDO Baharat
- 1 teaspoon Aleppo Pepper Flakes
- 1 teaspoon dried parsley
- 1 lemon, juiced
- 2 teaspoon white sugar
- Slice and chop your vegetables to desired size.
- Preheat the oven to 400 degrees F, with two baking trays inside.
- In a large bowl, toss your veggies with ¼ cup olive oil + salt and pepper.
- Transfer seasoned veggies to preheated trays inside the oven. Roast until tender and nicely charred.
- While veggies roast, make the marinade. In this case, we are marinating after cooking as the flavor will absorb more, think of it like a dressing.
- Whisk together SKORDO Baharat, Aleppo Pepper, dried parsley, white sugar, lemon juice, and the remaining olive oil. Baharat is a salt-free blend so add salt to taste!
- Remove vegetables from the tray, and transfer to a deep container or a sealable bag. Pour marinade over hot veggies, and mix to coat evenly.
- These are delicious fresh and hot, but even more so served chilled the next day after a night in the marinade.