Grilled Vegetable Skewers with Chermoula Sauce Recipe

Grilled Vegetable Skewers With Chermoula Sauce Recipe

Ingredients

Makes 4 servings

• ¾ cup coarsely chopped fresh parsley
• ¾ cup coarsely chopped fresh cilantro
• 3 garlic cloves, crushed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne
• 3 tablespoons fresh lemon juice
• 1/3 cup olive oil
• 1 medium red bell pepper, cut lengthwise into 1 1/2-inch squares
• 1 small eggplant, cut into 1-inch chunks
• 1 medium zucchini, cut into 1-inch chunks
• 12 white mushrooms, lightly rinsed and patted dry
• 12 ripe cherry tomatoes

Method

1. In a blender or food processor, combine the parsley, cilantro and garlic and process until finely minced
2. Add the coriander, cumin, paprika, salt, cayenne, lemon juice and oil
3. Process until smooth
4. Transfer to a small bowl
5. Preheat the grill
6. Thread the bell pepper, eggplant, zucchini, mushrooms and tomatoes onto skewers and arrange them in a shallow baking dish
7. Pour about half of the chermoula sauce over the skewered vegetables and marinate at room temperature for 20 minutes
8. Place the skewered vegetables on the hot grill directly over the heat source
9. Grill until the vegetables are browned and tender, turning once halfway through the grilling, about 10 minutes total
10. Transfer to a platter and spoon the remaining sauce over all
11. Serve immediately

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