Shawarma Spiced Grilled Vegetables
Servings
6 Servings
Ingredients
Shawarma Seasoning
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1½ teaspoon ground allspice
- 1 teaspoon ground turmeric
- ½ teaspoon ground cardamom
Vegetables
- 3 medium carrots cut into ½- x 2-inch pieces
- 2 red peppers cut into strips
- 1 red onion sliced into ½-inch thick rounds
- 2 zucchini cut into ½- x 2-inch pieces
- 1 small eggplant cut into ½-inch thick rounds
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves grated on a microplane
- Garnish: lemon wedges
Tomato-Garlic Bread:
- 1 rustic loaf of bread sliced into 1-inch thick slices
- Extra virgin olive oil
- 1 - 2 ripe tomatoes sliced in half
- 3 garlic cloves sliced in half
- Kosher or sea salt
Instructions
Grilled Vegetables:
- Preheat grill to medium or oven to 350°F.
- Whisk cumin, paprika, allspice, turmeric, and cardamom. Set aside.
- Toss carrots, red peppers, onion, zucchini, and eggplant with evoo, salt, pepper, grated garlic, and spice mix.
- Grill vegetables until caramelized on all sides.
- Serve with Tomato-Garlic Bread.
Tomato-Garlic Bread:
- Preheat grill to medium.
- Drizzle or brush bread with evoo. Grill bread slices until crusty and medium brown.
- Generously rub hot bread slices with garlic and tomato. Sprinkle with salt.