This Moroccan vegetable traybake is a thing of dreams. This recipe is packed full of spices and flavour, transporting you straight to the middle of Marrakech medina. I adore the flavours of Morocco, the vibrant colours, the freshness of the local produce and the endless array of spices available. It is a foodie’s dream come true!
In Morocco, they cook their vegetables in such creative and imaginative ways with endless possibilities. To me, nothing screams Morocco more than vegetables and spices. I remember I tried Harissa spice and Ras El Hanout for the first time when I was in Marrakech, the real kind. It is mind-blowing how they can transform something as simple as a cauliflower into an explosion of warmth, sweetness, spice and savoury all rolled into one.
As I miss it, I decided to recreate the flavours of Morocco using vegetables that seemed the most appropriate, and ones I always remember eating when I am there.
You can enjoy this Moroccan vegetable traybake just by itself (you really don’t need to add anything extra) or add some chicken or tofu on the side. For the carb lovers, some couscous would also be a delicious addition. Whichever option you choose will accompany it perfectly.
What Vegetables Will You Need?
- Butternut Squash
- Red Onions
- Sweet Potato (optional)
What Spices Will You Need?
The spices for this recipe are easily found in your local supermarket. They are so versatile and, you will see yourself starting to use them in so many different dishes.
- Ras El Hanout
- Harissa Spice
- Cumin Seeds (ground using a Mortar and Pestle)
How Do You Make this Moroccan Vegetable Traybake?
Making this recipe could not be simpler, as the name states, it is a one-tray dinner. I chop my vegetables up into rough chunks and add the butternut squash and sweet potatoes to the tray. It is important to cook these first as they take longer.
Pour a little olive oil over the top of the vegetables and in a bowl mix together the spices. Sprinkle half the spice mixture over the top and give the vegetables a quick mix making sure they are fully coated in the spices. Place into the oven for 40 minutes.
Then, remove the oven tray and add the courgette, cauliflower, tomatoes (still on the vine) and red onions. Sprinkle the remainder of the spice mixture over the top and a little salt and pepper. Place into the oven for a further 20 minutes and once ready, remove and serve immediately.
I love how easy this Moroccan vegetable traybake is to make. It requires minimal effort and transports you straight to warm and exciting North Africa. The flavours of the mixed spices work perfectly and accompany the vegetables so well and, each bite is an explosion of flavours.
I could happily sit and eat an entire bowl of this every night and never get fed up, it is that good.
Moroccan Vegetable Traybake
- 1 Large courgette sliced
- 1 Large butternut squash peeled and cut into rough chunks
- 2 Red onions peeled and quartered
- 1 Sweet potato optional, peeled and cut into rough chunks
- 1 Whole cauliflower cut into florets
- Cherry tomatoes on the vine roughly 150g
- 2 tbsp Olive oil
- Salt and pepper
For the Spice Mixture:
- 2 tsp Harissa Spice
- 1 tsp Ras El Hanout
- 1/2 tsp Cumin Seeds ground using a Mortar and Pestle
- Preheat the oven to 170C (375F) fan.
- In a small bowl, mix the spices.
- Line a large oven tray with some tin foil or baking paper. Add the butternut squash and sweet potato to it. Pour over 1 tbsp of olive oil and sprinkle half of the spice mixture over the top.
- Mix the vegetables around to make sure they are fully coated in the spices. Place in the oven for 40 minutes.
- Once cooked through, add the remaining vegetables to the oven tray. Sprinkle on the rest of the spice mixture and pour 1 tbsp of olive oil over the top. Add some salt and pepper. Mix the vegetables around.
- Place into the oven for a further 20 minutes until cooked through.
- Remove and serve immediately.
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