Dinner for 4

Moroccan Vegetable Platter

Name: Moroccan Vegetable Platter
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp rapeseed oil; 2 cloves garlic finely chopped; 2 aubergines; 4 tomatoes cut into wedges; 1 tsp ground cumin; 10 g coriander chopped; 10 g parsley chopped; 1 lemon juiced; 8 flatbreads; 250 g pack cooked beetroot sliced; 2 x 80g packs pomegranate seeds; 1 sprig mint (optional); 320 g frozen baby broad beans; 1 tsp cumin seeds; 2 large garlic cloves; 1 tbsp extra virgin olive oil; 1 tsp smoked paprika

Roasted eggplant and tomatoes join cumin broad beans, beetroot, herbs, lemon, flatbreads, and pomegranate seeds.

$3.92per serving $$$

70 minstart to table

4servings

Middle Eastern Vegetarian Vegan Dairy-free Family Dinners

Ingredients

2 tbsp rapeseed oil
2 cloves garlic finely chopped
2 aubergines
4 tomatoes cut into wedges
1 tsp ground cumin
10 g coriander chopped
10 g parsley chopped
1 lemon juiced
8 flatbreads
250 g pack cooked beetroot sliced
2 x 80g packs pomegranate seeds
1 sprig mint (optional)
320 g frozen baby broad beans
1 tsp cumin seeds
2 large garlic cloves
1 tbsp extra virgin olive oil
1 tsp smoked paprika

Steps

Heat the oven to 425 F, toss the eggplants and tomato wedges with rapeseed oil, garlic, cumin, and salt, and place them on a large baking sheet.
Roast the vegetables for 35 minutes, turning them once halfway through.
Cook the frozen broad beans in a saucepan with water for 10 minutes, then drain and toss them with cumin seeds, garlic, olive oil, and smoked paprika.
Warm the flatbreads in the oven for 5 minutes while slicing the beetroot and chopping the coriander and parsley.
Arrange the roasted vegetables, broad beans, beetroot, pomegranate seeds, herbs, mint, and lemon juice on a platter with the warm flatbreads.

Main ingredient on sale this week? See what to make with canned beans on sale.