Oven-baked vegetables with chermoula

Ingredients for 4 servings:

• 1 pointed pepper, red
• 1 eggplant(s)
• 1 zucchini
• 1 Hokkaido pumpkin(s)
• 1 small cauliflower
• 1 leek(s)
• 8 tbsp olive oil
• 2 tsp cumin
• 1 tsp sea salt
• 1 tsp white pepper from Sri Lanka, ground
• 1 tsp coriander seeds
• 1 tsp cumin
• 100 g coriander, fresh
• 50 g parsley, fresh
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 8 tbsp olive oil
• ½ tsp sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

For the oven-baked vegetables: Preheat the oven to 180°C (top/bottom heat) and spread baking paper on a baking tray. Wash the vegetables and cut them into cubes or slices. Place everything in a large bowl and toss well with the olive oil and spices. Now place everything on the baking tray, spread it out evenly, and put it in the oven. Cook the vegetables in the oven for about 30 minutes, stirring occasionally. For the chermoula: Roast the coriander and cumin in a pan over medium heat for about a minute until they burst. Crush the seeds in a mortar and pestle. Wash and chop the coriander and parsley. Peel and chop the garlic. Place all ingredients in a mortar and pestle and grind until finely ground. Slowly drizzle in the oil. The sauce should be thin. Season to taste, plate up, and serve. The cashew hummus goes wonderfully with this. https://www.vegan-cooking-with-thalija.de/archive/1011