The chermoula sauce is bright and spicy, and adds a ton of flavour to the vegetables. Serve as a side dish or tuck some into your favorite bread for a delicious and healthy grilled veggie sandwich.
1/4teaspooncrushed red pepper flakes ( or more to taste0
1cuppacked cilantro leaves with tender stems
1cuppacked parsley leaves with tender stems
1/2cuppacked mint leaves
Grilled Vegetables
1medium size eggplant
1medium size zucchini
1small fennel bulb
1small head romaine lettuce
2tbspolive oil
kosher or sea salt
Instructions
Prepare the Chermoula Sauce
Place the coriander and cumin seeds in a small dry skillet and toast until fragrant, tossing frequently, about 2 minutes.Transfer to a mortar and pestle, let cool, then lightly crush. (alternatively crush with the bottom of a heavy pan)
Transfer the toasted seeds to a blender and add the the garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes. Purée until the spices are ground and the mixture is very smooth.Note: If you prefer a milder garlic flavour, sauté the minced garlic in 2 tablespoons of the olive oil for 1-2 minutes before adding to the blender to purée with the spices.
Add the cilantro, parsley, and mint; pulse until the mixture is well combined but still slightly textured.
Grill the Vegetables
Heat an outdoor grill to medium-high.While the grill heats, prep the vegetables. Trim and slice the eggplant, zucchini and fennel, brush with olive oil and season with salt on both sides.Pull off any old leaves from the romaine hearts and cut off any browned bits from the root end, leaving most of the root end intact to hold the lettuce leaves together. Slice the head of lettuce lengthwise then brush with olive oil.
Place the fennel, zucchini and eggplant on the hot grill in a single layer and grill until tender. When they are almost done add the romaine, cut side down. Grill the romaine for 3 minutes, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 1 to 2 minutes longer.Transfer the grilled vegetables to a large plate or platter and brush liberally with the chermoula sauce while they are still hot. Serve warm or at room temperature with extra chermoula sauce alongside.Serve as a side dish with grilled fish or meat, or in your favorite bread or bun for a tasty grilled vegetable sandwich.Note: You can also use roasted vegetables for this dish. Simply toss in olive oil and roast on a baking sheet at 425 degrees F, stirring occasionally, for 30 -45 minutes.