After 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
Ingredients
Charmoula:
1/2 cup crushed tomatoes (I used Muir Glen Fire Roasted)
1/4 cup vegetable broth
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon black pepper
1 teaspoon minced ginger root (or 1/2 tsp. ground ginger)
1/2 teaspoon marjoram
1/4 teaspoon cayenne (optional or to taste)
1/2 teaspoon salt
1 small eggplant, cut into 1-inch cubes (peeling optional)
1 small cauliflower, cut into florets
2 medium zucchini, cut into 1-inch cubes
1 red or green bell pepper, seeded and cut into 1-inch pieces
1 1/2 cups chickpeas, drained
1/2 cup vegetable broth
Instructions
Combine the charmoula ingredients in a small bowl and mix well. Preheat oven to 400F and lightly oil a 9×13-inch baking dish. Spread the vegetables in the dish, add the sauce, and toss well to coat. Roast until vegetables are tender, about 45 minutes, stirring occasionally. Add the chickpeas during the last 5 minutes of cooking.
Remove the vegetables from the oven. Bring 1/2 cup of vegetable broth to a boil, and add it to the vegetable pan, stirring and scraping the pan well to incorporate all of the seasonings. Serve immediately over couscous, quinoa, or other whole grain.
Preparation time: 15 minute(s) | Cooking time: 50 minute(s)
Number of servings (yield): 6
Serves 6. Per serving: 124 Calories (kcal); 1g Total Fat; (9% calories from fat); 6g Protein; 25g Carbohydrate; 0mg Cholesterol; 396mg Sodium; 7g Fiber.
Quinoa “Couscous”
Ingredients
1 cup quinoa
2 cups vegetable broth
1/8 teaspoon saffron, crushed
1 clove garlic, minced
2 tablespoons raisins, optional
Instructions
Rinse the quinoa well. Put it in a medium-sized saucepan along with the other ingredients. Bring to a boil, cover, and cook until all water is absorbed and grain is tender, about 15 minutes. Fluff and serve.
Preparation time: 5 minute(s) | Cooking time: 20 minute(s)
Number of servings (yield): 6
Makes 6 servings. Per serving: 116 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium; 2g Fiber.
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
MrsQ
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.
nadi Spencer
Thank you for all your great recipes. they are consistently awesome. i pin them often (but only after I try them!)
Randi
another easy, full of flavor dish from you. THANK YOU…yet another keeper 🙂
Filio
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
Lee at Veggie Quest
Dogbreath-in-your-face heat and humidity…that made me laugh out loud! 🙂 DC summers are like that, too. Glad you’re getting some respite from the heat in Mississippi.
Anyhow, these veggies look delicious. The combo of roasted veg, Moroccan spices, and sweet raisins? SO good! That said, I’ve never cooked with saffron. Can I pick it up at the supermarket? Or do I need to order it from a specialty store like Penzey’s?
Lee at Veggie Quest
Ha, I just realized that this post is from 2008! Well, I still hope you’re getting a break from the heat. 😉
Susan Voisin
Ha! If anything, this year is worse because we’re in a drought, though I guess that does cut down on the humidity. 😉 About the saffron, some stores have it, but you can be better assured of the quality if you buy it from a spice store like Penzey’s. There are a few different grades of saffron, and I aim for the middle. The lower grades don’t have the flavor and the highest ones are super expensive.