Roasted Vegetables with Chermoula Sauce

(Serves 8-10)

Roasted Vegetables:

• A selection of 5-6 garden vegetables—carrots, beets, peppers, eggplant, cauliflower, sweet potato, onions— cut into 2” pieces, approx 10 cups
• 1 bunch scallions, thinly sliced 
• 1/2 cup chopped parsley 

Chermoula sauce:

• 2 tsp. roasted or ground cumin
• 3/4 olive oil
• 1/2 cup chopped parsley
• 1/4 cup cilantro
• 1/4 cup chopped chives
• 1/2 tsp. smoky paprika
• 1/4 – 1/2 tsp. cayenne pepper
• 3 cloves garlic 
• Zest of one lemon or 1 preserved lemon
• Juice of one lemon or 1 preserved lemon

Preheat the oven to 350˚.

Toss the vegetables with olive oil, cumin and salt and roast in the oven for 30 minutes, until cooked. 

While the vegetables are cooking, make the chermoula sauce: Put all ingredients in a blender and blitz till saucy.

Remove the vegetables from the oven, toss half the sauce over them and blend well.

Serve the remaining sauce on the side and garnish the roasted vegetables with chopped parsley and sliced scallions.