+QP +GF +SF
These Moroccan-flavored vegetables aim to please in dishes such as Moroccan Pizza and Moroccan Minestrone! —CS
Makes Enough for Both Moroccan Pizza and Moroccan Minestrone
8 oz (227 g) cremini mushrooms, halved if small or cut into thick slices if larger
2 red bell peppers, halved, cored and thinly sliced
1 medium red onion, halved and thinly sliced
2 tsp (10 ml) olive oil
1 tsp balsamic vinegar
1 tsp Ras el Hanout
½ tsp smoked paprika
½ tsp coarse kosher salt
Cook the mushrooms in a dry pan over medium-high heat until they start to release their moisture and brown slightly, stirring occasionally. This should take about 6 minutes.
Place the mushrooms, bell peppers and onion in a large bowl. Add the oil and vinegar, Ras el Hanout, paprika and salt. Stir together to combine thoroughly. Let it marinate for 15 minutes. Use these as indicated in the Moroccan Pizza and Moroccan Minestrone recipes.