Grilled Zucchini Tunisian-Style (Vegan Friendly)
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 1⁄2 lb zucchini, approximately (1-inch thick slices and about 4-5-inch long)
- 2 -3 carrots (1/4-inch slices and about 4-5-inch long)
-
Marinade or Dressing
- 2 tablespoons olive oil
- 1 garlic clove
- 1⁄2 tablespoon harissa, to taste (see this super easy homemade version ( Easiest Moroccan Harissa or Hot Sauce)
- 1⁄4 teaspoon ground cumin or 1/4 teaspoon cumin seed
- 1⁄4 teaspoon caraway seed
- juice of half lemon
-
Garnish
- plain yogurt
- fresh cilantro (FRESH!) or fresh parsley (FRESH!)
- salt, to taste
- cracked black pepper, to taste
directions
- Whisk together the marinade/dressing ingredients.
- Slice up the vegetables and place on a lined baking sheet or large pan in a single layer.
- Brush the marinade/dressing onto the slices of vegetables. Turn over and brush on the other side. If time allows, cover and let sit for 1 hour to allow flavors to intensify.
- Heat up a grill or stove top pan grill on medium heat.
- Place the vegetables on top and grill on each side until the vegetables have grill marks. The zucchini/squash will probably cook faster than the carrots. The zucchini shouldn't be too mushy but still firm.
- Transfer to a serving platter. Season with salt and pepper to taste. Garnish with the fresh cilantro or fresh parsley. Serve with a bowl of plain yogurt for garnish.
- Serve warm or at room temperature. Servings are estimated.
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Reviews
-
We absolutely love grilled veggies and with our indoor grill (but grilled outdoors to lessen the smoke), it's quick and easy to make them. I used a harissa recipe found on this site that is less spicy than most -- it imparts a lot of flavor, but not a huge amount of heat. This dish turned out really good and I'll certainly make it again! Made for NA/ME, November, 2013.
RECIPE SUBMITTED BY
COOKGIRl
United States