Moroccan Roasted Vegetable Salad

Moroccan Roasted Vegetable Salad

Back in the kitchen, taking it slow.  I got the post-move ball rolling in the easiest way possible with this kettle corn recipe, and I’m building myself up towards a multi-layer cake extravaganza (maybe).  Until I get there, here we have the second easiest thing you could ever make and legitimately call cooking: roasted vegetables. 

But, because we’re fancy and not boring, we’re zinging it up with my favorite Moroccan spices, adding some herbs and cheese and beans and calling it a salad.  A Moroccan Roasted Vegetable Salad.

I’ll admit that, aside from being the easiest, this is also the laziest.  I’m using mostly frozen vegetables- go with your faves- to make up the bulk.  There’s no dressing because I figured a quick squeeze of lemon was sufficient and there are no extraneous greens to get soggy and limp.  It’s hearty enough to still feel good in winter, but also light enough that it’s gearing us up for summer.  

Eaten hot or cold, or warmed with an egg (yup, did it. Loved it.), or meat-ed (is that a word?) up with some shredded rotisserie chicken, this salad will definitely end up as a go-to in your lunch rotation, as the best and easiest pot luck side dish and the answer to many a “what am I going to have for dinner?”

Moroccan Roasted Vegetable Salad
Serves 6
Roasted Vegetables tossed with spices, herbs and cheese
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Prep Time
25 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
25 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
  1. 1 bag frozen brussels sprouts
  2. 1 bag frozen cauliflower
  3. 1 red onion, coarsely chopped
  4. 1 medium sweet potato, peeled and diced into 1" pieces (about 2 cups' worth)
  5. 1 1/2 tsp cumin, heaping
  6. 1 1/2 tsp smoked paprika, heaping
  7. 1/2 tsp ground coriander, heaping
  8. 1/2 tsp ground turmeric, heaping
  9. 1/4 tsp cinnamon, heaping
  10. 1 tsp salt
  11. 1 tsp black pepper
  12. 2 TB olive oil
  13. 1 14 ounce can chick peas, rinsed
  14. 1 tsp olive oil
  15. 1/2 tsp cumin
  16. 1/2 tsp smoked paprika
  17. 1 cup fresh parsley, chopped
  18. 1/2 cup crumbled feta cheese
  19. 1 lemon, juiced
  1. Preheat the oven to 375F.
  2. In a large roasting pan or on a large baking sheet with edges, add the potato, brussels sprouts, cauliflower, onion and potato. Toss in the olive oil and add the first set of spices (cumin through black pepper). Coat well. Put in the oven and bake until the vegetables are to desired doneness, about 75 minutes.
  3. While the veggies are roasting, in a skillet, add 1 tsp olive oil, the chickpeas and spices, and cook, stirring occasionally until the peas are dry and all the liquid is gone, about 10 minutes. Set aside.
  4. When the veggies are done cooking, remove from the oven. Add the chickpeas, the parsley and the feta, and toss well. Coat the whole thing with the lemon juice and season to taste. Serve.
The Hungary Buddha Eats the World

Written during Jeopardy, before an early bedtime.

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