Let me explain. You already know I have a soft spot for recipes that are flexible – ones that welcome, without judgment, the variety and quantity of veggies that presently occupy my fridge. But I haven’t let you in yet on my nascent roasting kick. It started with roasting broccoli, and has expanded to roasting leeks, garlic, carrots, zucchini, tomatoes and green beans, with a preference for tossing a handful of fresh herbs atop the veggies during the last five minutes of their roast. I also haven’t acquainted you with my love of cheese – hard cheese, soft cheese, pungent cheese, mild cheese, sharp cheese, all cheese. My husband and I buy our cheese from a family-run dairy on the outskirts of town, a dairy so wonderful that it is worthy of its own separate post (coming soon!). I eat some of this dairy’s cheese – cow feta, goat feta, a creamy boursin, and, when available (oh-too-rarely), a velvety
Lucky for me, many dishes qualify as “A Rotating Cast of Vegetables, Roasted, with Cheese from the Dairy,” including myriad soups, dips and casseroles. Today, my dish of choice was Moroccan Turlu Turlu with Feta. This dish is a cornucopia of vegetables tossed in a warmly-spiced tomato-y dressing, roasted, and anointed with crumbled feta. It is substantial enough to serve for dinner with some crusty bread. Have leftovers? They’ll make a savory filling for your omelet the next morning. It goes without saying that the vegetables in this recipe are quite flexible. Use the ones listed below – or select your own cast.
Moroccan Turlu Turlu with Feta
Adapted from Sprigs: Fresh Kitchen Inspiration
Serves 8 or more
12 small zucchini (a.k.a. courgettes), cut into 12 millimeter / ½-inch slices
2 medium eggplants (a.k.a. brinjals, aubergines), cut into 12 millimeter / ½-inch cubes
2 onions, cut into wedges
1 green pepper, thickly sliced
6 carrots, cut into 12 millimeter / ½-inch slices
300 grams / 2 2/3 cups green beans, cut into 2-inch pieces
1 400-gram / 14-ounce can chickpeas, rinsed and drained
4 garlic cloves, crushed
45 milliliters / 3 tablespoons olive oil
20 milliliters / 4 teaspoons coriander seeds, freshly ground
5 milliliters / 1 teaspoon ground allspice
300 milliliters / 1 1/3 cup tomato paste
Salt and freshly ground black pepper, to taste
30 milliliters / 2 tablespoons cilantro (a.k.a. fresh coriander) and/or parsley, chopped, plus more for garnish
200 grams / 1 1/3 cup feta cheese, crumbled, plus more for garnish
Pre-heat the oven to 200°C (390°F).
Place the zucchinis, eggplants, onions, green pepper, carrots, green beans and chickpeas into a large mixing bowl.
In a separate, small bowl, mix together the garlic cloves, olive oil, coriander seeds, ground allspice, tomato paste, salt and black pepper. Pour this dressing over the vegetables and toss well until all the vegetables are evenly coated. Transfer the vegetables to a large roasting tray and roast for 45-60 minutes until the vegetables are tender, giving the vegetables a stir after 30 minutes or so.
Stir in the cilantro and/or parsley and the feta cheese. Serve warm with extra fresh herbs and feta for garnish.