500g butternut, peeled and cubed
1 red pepper, chopped
1 aubergine, chopped
4 baby marrows, chopped
1 clove garlic, minced (optional)
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper, to taste
To serve:
Cooked couscous
Fresh mint leaves, to garnish
Preheat the oven to 220°C.
Place all the chopped vegetables and garlic in a large roasting pan. Drizzle with NOMU Extra Virgin Olive Oil, sprinkle the Moroccan Rub on top and season to taste. Gently blend through until well combined, then spread out the vegetables into an even layer.
Roast for 20 minutes, turning occasionally until vegetables are golden and tender.
Serve the Moroccan vegetables on a bed of couscous garnished with mint leaves. Season to taste and serve.
500g butternut, peeled and cubed
1 red pepper, chopped
1 aubergine, chopped
4 baby marrows, chopped
1 clove garlic, minced (optional)
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper, to taste
To serve:
Cooked couscous
Fresh mint leaves, to garnish
Preheat the oven to 220°C.
Place all the chopped vegetables and garlic in a large roasting pan. Drizzle with NOMU Extra Virgin Olive Oil, sprinkle the Moroccan Rub on top and season to taste. Gently blend through until well combined, then spread out the vegetables into an even layer.
Roast for 20 minutes, turning occasionally until vegetables are golden and tender.
Serve the Moroccan vegetables on a bed of couscous garnished with mint leaves. Season to taste and serve.
500g butternut, peeled and cubed
1 red pepper, chopped
1 aubergine, chopped
4 baby marrows, chopped
1 clove garlic, minced (optional)
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper, to taste
To serve:
Cooked couscous
Fresh mint leaves, to garnish
Preheat the oven to 220°C.
Place all the chopped vegetables and garlic in a large roasting pan. Drizzle with NOMU Extra Virgin Olive Oil, sprinkle the Moroccan Rub on top and season to taste. Gently blend through until well combined, then spread out the vegetables into an even layer.
Roast for 20 minutes, turning occasionally until vegetables are golden and tender.
Serve the Moroccan vegetables on a bed of couscous garnished with mint leaves. Season to taste and serve.
500g butternut, peeled and cubed
1 red pepper, chopped
1 aubergine, chopped
4 baby marrows, chopped
1 clove garlic, minced (optional)
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Moroccan Rub
NOMU Sea Salt and Black Pepper, to taste
To serve:
Cooked couscous
Fresh mint leaves, to garnish
Preheat the oven to 220°C.
Place all the chopped vegetables and garlic in a large roasting pan. Drizzle with NOMU Extra Virgin Olive Oil, sprinkle the Moroccan Rub on top and season to taste. Gently blend through until well combined, then spread out the vegetables into an even layer.
Roast for 20 minutes, turning occasionally until vegetables are golden and tender.
Serve the Moroccan vegetables on a bed of couscous garnished with mint leaves. Season to taste and serve.
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