Roasted Vegetables with Tomato Charmoula and Quinoa

by on September 18, 2008
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ALT-HEREAfter months of oppressive, energy-sapping, hot dogbreath-in-your-face heat and humidity, it’s an absolute joy to be able to throw open the windows to the outside air or take a walk around the neighborhood. And it’s such a surprise; normally, Mississippi doesn’t experience fall weather until sometime around…oh…winter. Comfortable, sunny yet cool weather is not something we take for granted around here, so when it comes for an all too brief visit, you’re more likely to find me puttering around the garden or sitting on the porch watching for hummingbirds than standing over a stove.

But we must eat, and with the lows in the 60′s, I finally feel like turning on the oven and roasting some vegetables again. Besides, roasted vegetables are perfect for those times when I’d rather be doing something else; I just stick them in the oven while I go back to watering my garden or scouting for hummingbirds, and they cook on their own, without my having to watch over them constantly. I like to add some beans and serve them over a whole grain for a simple all-in-one meal. (See the end of this post for links to more roasted vegetable recipes.)

This time around, I’ve taken the Moroccan marinade charmoula and substituted crushed tomatoes for the usual olive oil, tossed it with the vegetables, and added some cooked chickpeas near the end of roasting. Normally, a Moroccan-seasoned dish like this would be served with couscous, but instead I used quinoa–a whole grain, and healthier in my opinion than couscous–adding a pinch of saffron and some raisins for a hint of sweetness. Oh my dog! You would have thought I’d invented bread by the reaction of my husband. He couldn’t get enough of it and actually mmmmm-ed when he saw the photo below. E was less enthusiastic; she liked the vegetables but thought the “couscous” needed more seasoning (she assumed it was couscous and I didn’t tell her because she thinks she hates quinoa). I’ll happily throw in more seasonings the next time I make this, which will probably be this weekend, if my husband has his way.

Roasted Vegetables with Tomato Charmoula

 

More roasted vegetables…

…from this blog:

Pasta with Roasted Vegetables and White Bean Pesto
Roasted Vegetable Napoleons
Roasted Ratatouille
Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce

…and from other great blogs:

Orzo with Roasted Vegetables
Roasted Vegetable Soup
Dijon Roasted Potatoes
Polenta Lasagna with Roasted Vegetables
Roasted Vegetables in a Nest
Citrus Quinoa with Roasted Vegetables

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{ 4 comments… read them below or add one }

1 MrsQ October 4, 2008 at 7:09 pm

This was so good! All ingredients that I am very familiar with, but put together in a completely different way.

My husband loved it, and has already asked me to make it again. Perfect for our crisp and chilly fall evenings in Maine.

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2 nadi Spencer September 16, 2012 at 7:33 pm

Thank you for all your great recipes. they are consistently awesome. i pin them often (but only after I try them!)

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3 Randi September 20, 2012 at 12:09 pm

another easy, full of flavor dish from you. THANK YOU…yet another keeper :)

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4 Filio September 18, 2013 at 9:19 pm

Hi Susan! This comment is more in the nature of a question, but let me say first I LOVE your blog, your recipes, and your witty comments! I’ve made many a scrumptious dish from your column.

My question is about no-stick skillets. I am having a terrible time finding a good quality pan that truly doesn’t stick, and that can be heated to a high degree without emitting some horrible chemicals, and one that lasts. Do you have a recommendation?

Thanks for all your hard work discovering great dishes for all of us!
Fily

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