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Moroccan Grilled Vegetable Platter

Yields: 8 servings
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Savory Spice Shop Ingredients
Marrakech Moroccan Spice (Salt-Free) 2 oz bag $6.85

Ingredients:

  • 2 lbs. whole carrots
  • 2 x large yellow squash
  • 2 x large zucchini
  • 2 x large red or sweet onions
  • 1 lb. asparagus spears
  • 8 Tbsp. butter, melted
  • 3 Tbsp. Marrakech Moroccan Spice

Notes:

You can use any mix of grill-able vegetables you like in this recipe. Portobello mushrooms, eggplant and even tofu all work well.

Directions:

Bring a large pot of salted water to boil. Peel carrots, add them to boiling water and cook until just tender, about 5 to 7 min. Drain carrots, rinse with cold water and set aside to dry. Meanwhile, prepare remaining vegetables for grilling: Slice squash and zucchini lengthwise ¼-inch thick; slice onions in wedges or thick slices; rinse asparagus spears and set aside to dry. Preheat grill. Mix Marrakech with melted butter to form a glaze. Place prepared vegetables together on large baking sheet. Brush half of seasoned glaze onto vegetables. Place vegetables on grill and cook until tender and have nice char marks, about 5 to 10 min. depending on the vegetable. Transfer vegetables from grill to large serving platter when done cooking. Drizzle remaining glaze over vegetables.

Serving Suggestions:

Serve warm or at room temperature with our Moroccan Lemon Yogurt Dip.

 

Yields:

8 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Moroccan Grilled Vegetable Platter

“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”

-Chris D.

Moroccan Grilled Vegetable Platter


Yields: 8 servings

Ingredients:

  • 2 lbs. whole carrots
  • 2 x large yellow squash
  • 2 x large zucchini
  • 2 x large red or sweet onions
  • 1 lb. asparagus spears
  • 8 Tbsp. butter, melted
  • 3 Tbsp. Marrakech Moroccan Spice

Notes:

You can use any mix of grill-able vegetables you like in this recipe. Portobello mushrooms, eggplant and even tofu all work well.

Directions:

Bring a large pot of salted water to boil. Peel carrots, add them to boiling water and cook until just tender, about 5 to 7 min. Drain carrots, rinse with cold water and set aside to dry. Meanwhile, prepare remaining vegetables for grilling: Slice squash and zucchini lengthwise ¼-inch thick; slice onions in wedges or thick slices; rinse asparagus spears and set aside to dry. Preheat grill. Mix Marrakech with melted butter to form a glaze. Place prepared vegetables together on large baking sheet. Brush half of seasoned glaze onto vegetables. Place vegetables on grill and cook until tender and have nice char marks, about 5 to 10 min. depending on the vegetable. Transfer vegetables from grill to large serving platter when done cooking. Drizzle remaining glaze over vegetables.

Serving Suggestions:

Serve warm or at room temperature with our Moroccan Lemon Yogurt Dip.

 

Yields:

8 servings

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.