Tuesday, April 13, 2010

Moroccan Vegetables

I love making Moroccan Roast Chicken and never know what other than grains to serve with the chicken. So the last time I made my Moroccan Roast Chicken I began looking all over the web to try to find a veggie side dish, I didn't find one, but I learned more about some of the flavors and ingredients used in Moroccan cooking and came up with this really colorful and tasty dish.

Moroccan Vegetables
2 carrots, peeled and sliced
1 large red bell pepper, diced in large pieces
1 large onion, diced in large pieces
Left over purple roasted potatoes
2 tea spoons of dried parsley
1/4 teaspoon of cumin
The juice of one lemon
1 tablespoon of olive oil

In a large skillet heat olive oil to medium/medium high add in veggies, sprinkle with parsley and cumin and cook on medium for about 5 minutes or until onions are just beginning to turn translucent. Stir up the vegetables and squeeze lemon juice over mix, turn heat up to medium high and cook stirring frequently for about 3 minutes, remove from skillet and serve with Moroccan Roast Chicken.

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