I love flexible one tray bakes, you know the type you can use any vegetables with. The perfect midweek supper whereby I make an easy marinade with some spices, oil and garlic, which I massage into the veg, I cook some sort of starch in a pot, while I rummage the fridge to find things that can accompany the veggies with.
It’s funny how one can be influenced by a cuisine one week and the next week by another. This week I am a bit obsessed with Moroccan flavours. I feel I don’t know enough about this cuisine although I am lucky enough to have a very good Moroccan friend and I have sat at her table many times in London. She cooks like an angel.
Chermoula is a Moroccan marinade usually made to coat fish, meat or vegetables. There are many versions and while I was researching Moroccan spice and flavour combination I came up with my own.
The marinade is enough to coat the veggies liberally, I think it’s a good idea to roughly stick to the veg ratios to ensure that all the veggies get a good dousing, the best way to ensure this is to use your two hands (many a stained turmeric hands have been seen on my yoga mat!).
Swops: This dish is perfect to use any veggies you have hanging around with, even the forgotten ones. If you are going for roots here try to cut them into smaller blocks as they need to cook within the 40 minutes.
Getting Ahead: Perfect make ahead dish which can double up as a salad and served cold the next day. The dish will happily sit in the fridge for 2 days. Just hold off on any yogurt or flaked almonds if using.