Moroccanherbedolives Recipes

MOROCCAN ROASTED VEGETABLES

Moroccan Roasted Vegetables image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Provided by LUv 2 BaKE

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Steps:

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6

MOROCCAN HERBED OLIVES

Moroccan Herbed Olives image

Make and share this Moroccan Herbed Olives recipe from Food.com.

Provided by littlemafia

Categories Moroccan

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb kalamata olives or 1 lb Greek olive
1/4 cup olives or 1/4 cup vegetable oil
2 tablespoons snipped parsley
2 tablespoons snipped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, finely chopped

Steps:

Rinse olives under cold running water; drain.
Place in 1-quart jar with tight-fitting lid.
Mix remaining ingredients; pour over olives.
Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
Serve at room temperature.
These keep well if tightly covered and refrigerated.

Nutrition Facts : Calories 57.8, Fat 5.2, SaturatedFat 0.7, Sodium 425.9, Carbohydrate 3.5, Fiber 1.6, Sugar 0.1, Protein 0.5

MARINATED MOROCCAN OLIVES

Marinated Moroccan Olives image

Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.

Provided by Sommer Clary

Categories Vegetable

Time 12h2m

Yield 2 1/4 cups

Number Of Ingredients 8

Ingredients

1 cup black olives
1 cup green olives
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
1/4 cup olive oil
2 lemon wedges

Steps:

In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.

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