VEGAN: Assorted Vegetables In Charmoula Sauce

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* Exported from MasterCook *

 

Assorted Vegetables In Charmoula Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 30

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound pearl onions -- peeled

(see Cook's Tip below)

4 medium peeled carrots -- (about 3/4 pound)

cut crosswise into 3/4-inch-thick slices

2 unpeeled zucchini -- (about 6-ounces)

cut crosswise into 3/4-inch-thick slices

***CHARMOULA***

3 tablespoons finely chopped fresh cilantro

3 tablespoons finely chopped fresh parsley

1 medium lemon -- Juice of

(about 3 tablespoons)

2 large garlic cloves -- finely chopped

1/2 teaspoon sweet paprika

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 pinch sugar -- or to taste

Cayenne pepper -- to taste (optional)

Freshly ground black pepper -- to taste

1/4 cup extra-virgin olive oil

 

MAKES 6 TO 8 SERVINGS

 

Charmoula is a popular Moroccan sauce used to marinate both fish and

vegetables. More spicy than hot, its heat can be controlled or omitted

entirely according to individual taste. Zucchini, carrots, and pearl

onions are always a nice medley, but feel free to experiment with other

vegetables. The following recipe makes a convenient buffet appetizer as

the dish can be made a day ahead, holds up well at room temperature, and

can be eaten with wooden picks. It also makes a delicious side dish or

first course tossed with couscous or rice.

 

Bring a medium stockpot filled with salted water to a boil over high

heat. Add the onions, reduce the heat to medium, and cook, partially

covered, for 4 to 6 minutes, depending upon size. Add the carrots and

cook, partially covered, for 10 minutes. Add the zucchini and cook,

partially covered, for 5 minutes more, or until all the vegetables are

tender yet still somewhat firm.

 

Meanwhile, prepare the charmoula: Place the cilantro, parsley lemon juice,

garlic, paprika, salt, cumin, sugar, cayenne, (if using), and black pepper

in a small bowl; stir well to combine. Gradually whisk in the olive oil.

 

When the vegetables are done cooking, drain well and transfer to a shallow

serving bowl. While they're still quite warm, add the charmoula, tossing

gently yet thoroughly to combine. Cover and let stand for 15 minutes to

allow the flavors to blend. Toss gently again, and serve slightly warm or

at room temperature.

 

Advance Preparation The dish can be stored, covered, in the refrigerator

for up to twenty-four hours. Bring to room temperature before serving.

 

Cook's Tip: Peeling Pearl Onions. For easy peeling, drop the onions in

boiling water for 2 to 3 minutes, depending upon size. Drain and rinse

under cold running water. Cut the root ends, then squeeze each onion

gently toward the root end until the onion slips out.

 

Per Serving: Calories 130, Protein 2g, Total Fat 9g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 12g, Dietary Fiber 3g, Sodium 334mg

 

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