Moroccan Vegetables

This is a really versatile recipe that will make any fresh vegetables taste great!moroccan-veg


Selection of fresh seasonal vegetables such as baby carrots, courgettes, baby beetroot, parsnips, potatoes, capsicums, shallots
1/2 cup rice flour
2 tablespoons Moroccan seasoning
1/4 cup Alfa One Rice Bran Oil
Chopped fresh herbs of your choice


Prepare the vegetables by peeling, trimming, and chopping as necessary.

Mix the rice flour and Moroccan seasoning together in a plastic bag. Shake the prepared vegetables in this mixture to coat.

Heat the Alfa One Rice Bran Oil in a roasting dish or large frying pan. Add the vegetables that will take the longest to cook. Bake at 190 degrees C (375F), adding the rest of the vegetables after 10-15 minutes of cooking – do the same if using a frying pan.

Turn the vegetables regularly to ensure even browning.

Depending on the size and type of vegetable, cooking times will vary. Cook vegetables like courgettes for a minimum of 15 minutes. Other vegetables like carrots, beetroot and potatoes will take longer, but cooking times will depend on their size. The vegetables should be golden and crunchy on the outside and just cooked on the inside when ready. Use a skewer to test if you are unsure.