We are still in the inspiration from the middle east these last few days, yes, because after the stuffed eggplant here is a small recipe, summer vegetables roasted in the zaatar. When we made the decision to stop and Lea, we have seen some time to combine our skills and help us in the process of creation of our 2 new blogs respective. So I made this little recipe for lunch one of our days of work, and I have to say that Leah was seduced by these small vegetables. Nothing complicated in this recipe, yes, because the construction of the blog taking my time, it was not necessary that I spend hours in the kitchen !

And it is also like this that I discovered the chickpea roasted, (but if you know we see blossom on the blogs as an aperitif !), as for this recipe, the cap of my olive oil to let loose, and a lot but then too much oil is found in the middle of the vegetables !!! Not a problem, we still enjoyed this frying improvised !

Summer vegetables roasted in the zaatar

For 2-3 people Save Print Ingredients

  • 4 small aubergines
  • 2 zucchini
  • 200 g chickpeas, cooked
  • 2 tablespoons of zaatar
  • 1 drizzle of olive oil
  • 1/2 bunch of mint
  • Salt and pepper

 

Preparation

  • Preheat the oven to 200°.
  • Cut eggplants in 4 or 6 in length.
  • Cut the zucchini the same way.
  • Arrange all the vegetables on a baking sheet.
  • Pour a drizzle of olive oil over and then add the zaatar, salt and pepper.
  • Bake for 30-35 minutes, stirring from time to time.
  • Add the mint previously snipped.

 

Serve simply with semolina couscous and enjoy !

Written by Doc

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