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Categories:
zucchini eggplants kosher salt carrots green bell peppers potatoes red onion extra-virgin olive oil garlic ground allspice coriander seeds freshly ground pepper tomato sauce chickpeas parsley cilantro
Viewed: 68 - Published at: 6 years agoIngredients
- 1 1/2 pounds zucchini, cut into 4-by-1/2 -inch strips
- 1 pound Asian eggplants, cut into 4-by-1/2 -inch strips
- Kosher salt
- 3 carrots, cut into 2-inch lengths
- 2 green bell peppers, cut into wide strips
- 2 medium Yukon Gold potatoes (3/4 pound), peeled and diced
- 1 red onion, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/4 teaspoon coarsely ground allspice
- 1 teaspoon crushed coriander seeds
- Freshly ground pepper
- 2 cups canned tomato sauce
- 1/2 cup canned chickpeas, drained
- 1/2 cup coarsely chopped parsley
- 1/2 cup coarsely chopped cilantro
Method
- Preheat the oven to 425.
- In each of 2 colanders set in the sink, toss the zucchini and eggplants separately with 1 teaspoon each of kosher salt and let stand for 30 minutes.
- Rinse the vegetables under cold water; pat dry with paper towels.
- In a large roasting pan, toss the eggplants with the carrots, bell peppers, potatoes, red onion, olive oil, garlic, allspice and coriander seeds; season with kosher salt and pepper.
- Transfer to the oven and roast for 45 minutes, stirring every 15 minutes.
- Add the zucchini and roast for 15 minutes.
- Stir in the tomato sauce and chickpeas and roast the vegetables for 10 minutes longer to blend the flavors.
- Stir in the parsley and cilantro and serve.
