Moroccan Mint Roasted Vegetables Recipe

A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter of roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of chile. So good with a dollop of salted yogurt and a sprinkle of toasted sesame seeds.

Moroccan Mint Roasted Vegetables

I was on the first flight of the day from Paris to Marrakesh. A full airplane heading south-west, three hours from tarmac to tarmac. Now, I'm not sure if it's just this time of year, but when you look out the window on final approach to Aéroport Marrakech Ménara, you're smacked with pink. The boxy buildings, the desert, the soft winter sunlight filtering through the dusty landscape - it all takes it's cue from a salmon shades of earthy pink. And you're greeted with thousand subtle variations of it. This was my first impression of Marrakesh, and it stayed with me throughout the week I was there. I'm home now, unpacking, but I wanted to share a few snapshots, and a Moroccan-spiced mint roasted vegetable dish I threw together as soon as I got home - potatoes, cauliflower, radishes accented with cumin, mint, cinnamon, and ginger.

Moroccan Roasted VegetablesMoroccan Roasted VegetablesMoroccan Roasted Vegetables

I'm sure some of you are curious about why I was in Morocco. It was actually a trip I've been looking forward to for months and months. I was a participant in this instant photography / Polaroid workshop. There was a pit stop ahead of that, in Paris, to pin down some details related to a project I hope to work on down the line a bit, but I was most excited about packing up my Polaroid Land camera, and my SX-70, to venture to Morocco. My friends Jen Altman, Amanda Gilligan, and Susannah Conway have a book, Instant Love coming out in a couple months, and the retreat dovetailed with the contents of the book.

Moroccan Roasted VegetablesMoroccan Roasted Vegetables

So, these shots here are just off my little digital camera, I'll scan some of the instant film shots to share soon. And I'll be able to tell you more about what I saw - we took in as much as we could. We drove around a lot, wandered the souks in Marrakesh and Essaouira, made this our home base, and shot a lot of photographs.

Moroccan Roasted VegetablesMoroccan Roasted Vegetables

I suspect some of the quiet moments will be the ones that will stay with me. The sunrise picture down below was the view from our terrace on the second morning. I tended to wake up each day just after the call to prayer and before sunrise (still on California time). The Atlas Mountains jet skyward in the distance. You hear roosters, and donkeys, and tiny birds chirping. Certainly a nice way to welcome the day.

Moroccan Roasted VegetablesMoroccan Roasted VegetablesMoroccan Roasted Vegetables

A couple notes about the roasted vegetables. I noticed many of the roasted or tagine vegetables I enjoyed in Marrakesh were visibly slathered with herbs and spices. There was a lot of cumin, mint, cinnamon - and never really the same blend twice. All very flavor forward. I'm not sure how authentic this particular attempt is, but it's tasty. And, as I note down below, you can try it with many different vegetable combinations. I simply used potatoes, cauliflower, and radishes because they looked good at my market, but winter squash would be a nice alternative. And, I imagine green beans, asparagus, fennel, would all work beautifully.

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Moroccan Mint Roasted Vegetables

As I mention in the main post, I used a mix of what looked good and seasonal at my local market here, but feel free to mix it up a bit. You could certainly do pumpkin or other winter squash here, or straight potatoes (no cauliflower / radish), or green beans and broccoli in the summer. Asparagus and artichokes in the spring, etc.

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)

1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons extra virgin olive oil
a squeeze of fresh lemon juice

toppings: fresh mint, toasted sesame and/or pumpkin seeds, plain yogurt (seasoned with a bit of salt)

Preheat your oven to 425F / 220C. Wash and dry the vegetables, then cut the potatoes and cauliflower into 1/4-inch thick slices/pieces. Trim and quarter the radishes, setting aside the green radish tops.

Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds. Add the ground cumin, cinnamon, and ground ginger. After that, add the olive oil and stir until combined.

Place the potatoes, cauliflower, and radishes in a large bowl. Pour the spiced olive oil over the vegetables and toss gently but thoroughly - until everything is equally coated. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until everything is cooked through.

Remove from the oven and serve on a platter topped with the radish greens, a squeeze of lemon and any/all of the other toppings. A fat dollop of salted yogurt really brings everything together.

Serves 4.

Prep time: 5 minutes - Cook time: 15 minutes

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This looks great! I live a little further north, in Fès, but was in Marrakech recently and always love the vibes the city gives off. I’ll have to try this recipe as my family loves cauliflower. I made your lasagne tart with courgette and it was a real hit!


heidi, as always, you’ve come up with a hit! i made this last night, with the addition of sweet potatoes, and it was DELICIOUS. i did have to cook it for more like 45 minutes though, for the veggies to get nice and soft and thoroughly roasted. i can’t wait to see more recipes inspired from your trip!


I’ve made this twice in one week already, with and without the yogurt – with cauliflower, potato, and carrot. My husband and I ate it all in one sitting both times and it is now starred as a favorite to make over and over again!


I made this the other night and both my friend and I thought it was delicious! The biggest surprise was the radishes; I had never eaten them roasted and they turned out very good. The spices were lovely and made my home smell yummy. Thanks for the recipe!

Linda K

I see that the color themes have stayed with you after the lovely trip. Looking at the photos and the veggies somehow match –like the pink buildings and the radishes cute:)


Great recipe, thanks Heidi! If you are looking to go out, check out my blog, reviewing vegetarian options at top restaurants in New York and around the world. . Would love comments/feedback!

Without Bacon

Hi Heidi:
About Moroccan Veggies, all I can say is wow! I tried them last night, sliced red potatoes, sliced zuccinni,and some broccoli, mixed with your blend of spices (I forgot the red pepper, though), and it came out great!
My thanks and best wishes,


hey h, I’m envious! i went to marrakech (love that the pinkness got u too) in the 90’s, loved, went back a couple years later to fez and through the middle atlas in a car, chefchaouan, sefrou, meknes… amazing. isn’t essaouria heaven? that fish market, camels on the beach?? THAT call to prayer with a REAL muezzin? can’t wait for more of your pics – hurry please! :} anyway, I’m doing these veggies tonite. don’t stop blogging EVER, or there will be a hole in my world….♥♥


My CSA veggie box this week had cauliflower, potatoes, and Marina Di Chioggia squash. So I tried your recipe with these and it was delicious, especially the sweet squash. Thanks for a great combination of spices!

Louise Madrid

I made this tonight. I could not find dried mint in the spice or bulk section of my local grocery. I used the contents of a couple of 100% peppermint tea bags instead. It turned out great.

Jess Burlason

A recipe for the wwoofer book!!!

Marie Saretsky

Scrumptious. And exotic. Perfection.

Skye from Skye Loves...

What kind of mint???? No one ever specifies. I grow spearmint and peppermint. Also lemon but it tastes like lemon soap! LOL

Roger Dodd

This recipe sounds epic! Morrocco is such a taste and food haven – some of the best food ever there. And now you’ve given us a chance to bring a piece of Morrocco to our own home!
Thank you -Laura x


This dish looks so yummy! Last April I went on the same trip: Marrakesh and Essaouira. My boyfriend and I took a cooking class with a market tour in Marrakesh (one of our favorite experiences in Morocco…and an amazing meal). Anyway, our teacher told us that Moroccans can’t afford to import vegetables and other food, so that’s why they use strong spices and flavors to keep their meals interesting. They know how to do a lot with the same basic ingredients. Pretty cool. I want to make this dish with a side of eggplant dip!


Long-time reader, first time commenter. I saw this post earlier and couldn’t resist trying it out right away. What an amazing combination of spices! I made extra of the spice mixture and rubbed it on some tofu before pan-cooking, to go along with the roasted vegetables (fingerling potatoes, brussel sprouts, cauliflower, and carrots). And I made a greek yogurt-based dipping sauce with fresh dill, garlic, and a dash of olive oil and lemon juice. This is an instant favorite for us — thanks Heidi!


you didn’t use the radishes just because they were fresh at your market. you chose them because they are pink! this dish is so good. thank you so much. you make me happy one more time.

jutta from hamburg/germany

I have been so enamored with pink shades in produce lately, so your timing couldn’t be any better. You make me want to get on the next plane to Morocco.


Wow! Very, very jealous! Morocco has always been high on my list of places to visit with camera in hand. Looking forward to seeing more pictures! Would love to see a picture of your Land camera, too!

Dina Avila

morocco is high on my list of places to visit & your beautiful photography shows it in such a magical light
& the roasted veg look delicious….tomorrow’s lunch i think
have a lovely weekend


Made it last night with a mix of cauliflower, potatoes and aubergine and it was so good! I haven’t done North-African cooking before so it was a whole new world of flavors to me. I love it. Today I’m gonna have some leftovers as lunch. Yummy!


jealous, jealous, jealous
And this looks yummy -putting it on the list for this week’s experiments


I cooked this last night with the same veggies + garlic cloves and different spices. This was no doubt the best roasted vegetable dish I have made yet! I couldn’t beleive how tasty roasted radishes are!


These veggies look awesome! You know… I have never roasted radishes. I will have to try it out. And this spice mix sounds so tasty! Yum!


How exciting! An exotic trip…
The veggies look wonderful…

Rocky Mountain Woman

Mind if I share my taste of Morocco?
A tagine of seasonal veggies simmered in stock with caramelized onions, ras al hanout (or another combo of typical North African spices) & a handful of chopped apricots. A squirt of honey added during the last 15 min of simmer…served on cous cous topped with butter sauteed almonds.
Def great for chasing the SF fog.


Fantastic city is becoming Marrakesh to visit, with easy flights from Europe, and the great hotels like Ksar CharAmanjena or more affordable like new boutique hotels Riad Al Moussika, then just stroll around the city. Al Fassia resturant offer a traditional menu at very good price or Le Jacaranda under the managment of french chef Philippe Coustal is a great experience


Such a beautiful post about an amazing time, Heidi.
Your words just sent me straight back. Your dish looks delicious!


This is a must try me me! I have been dreaming of visiting Morocco for years! I desperately wanted to purchase the Groupon trip mentioned earlier but as a poor college student I just don’t have the funds for something like that. I have a favorite Moroccan chicken dish that I am going to pair this with. Your posts are always delicious Heidi so I finally indulged myself and bought both of your cookbooks. I can’t wait to dig into them!


Now I’m desperate to go to Morocco. The colors! The spices! I tried roasted cauliflower for the first time this week, actually, and I love it. Mine was seasoned with just whole cumin, salt and pepper, but you’ve inspired me to be more adventurous with bold spices and flavors next time!

Cookie and Kate

Went for a seven day cooking class in Marrakech last year. It was the most amazing trip. Thanks for this recipe, I will add to my growing collection and give this a try. We are having a Moroccan dinner party soon, so this will be one of the many items on the menu. Have you seen Mourad Lahlou’s New Moroccan cookbook yet? His restaurant, Aziza, in SF, has been awarded a Michelin star. Would love to try when next in SF.
HS: Yes 🙂 And you won’t be sorry. His food is amazing/inspiring.


Oh my… I simply have to make this! Maybe already tonight. Would be lovely.


Thanks for this spicy Moroccan recipe. I will try it out. I do a similar dish in the microwave, which I think is more energy saving for one person than heating a whole oven. If you drizzle the cut vegetables and spices with olive oil and microwave in a lidded glass oven dish without adding water, they more roast than steam. Onions tend to sizzle in the oil and the lid ensures all the vegetables stay succulent. Just a thought!

chris aylmer

I was just in Morocco in January. It was one of the most interesting trips ever. We’d never really been interested but got a deal on groupon (thank you groupon). We didn’t eat one bad dish. I bought loads of spices and I can’t wait to try out the Moroccan curry powder that we got in one of the souks. Did you pick up any interesting spices?


I do something similar, and to help me crush the cumin seeds, i toast them a bit in a pan, just until i start smelling its aroma, then i crush them. Flavour is still amazing and much easier to crush.


Just a tip – It’s not this time of year, Marrakesh _is_ pink. The earth they have there is very red, so the brick they have becomes pink. It is known as being typically Marakesh, pink buildings with dark green wrought iron. 🙂


This is fantastic recipe. I’ve always been a fan of roasted cauliflower, just for eating or for blending into soup or mac n’ cheese. But this blend of spices really works well for roasting. The cinnamon is clutch. I ate a whole head of cauliflower in one sitting after making this recipe. Thanks!

James Davies



LOVE the pink, really crave it at this time of year. veg looks lovely too, sort of like a meat rub for vegetables.


Looks absolutely delicious.
Have always wanted to visit Marrakech – this post serves as a reminder I need to do it sooner rather than later!


I am often trying to think of different spices to mix in with roasted veggies and never considered mint! I can’t wait to try these. Heidi, I have been seeking recipes that focus on radishes! I would love to see more as I am bound and determined to cook with them more!


What an incredible trip. I’ve been reading Susannah’s account and it sounds like you all had a wonderful time.
These veggies also look incredible. I’ll be making these this week. Thanks!

Melinda @ Stupendous Joy

Looks like you had an awesome trip! I enjoyed reading about it and your photographs are beautiful. Lately, I’ve been meaning to make something with Moroccan style seasoning – I have never attempted it but my roasted veggies are in serious need of some variation. I have never roasted radishes before, so you got me thinking about this too. Very inspirational post!

Julia {The Roasted Root}

Love roasted veggies! I think the Maldon
citrus salts you posted would be nice in the yogurt. The salts are amazing. Heidi, you make simple things taste amazing!


This wonderful post brought me right back to Marrakech and two trips made one year after the other. Thank you! I will serve the roasted veggies for Sunday’s Oscar viewing supper party…

joanne rossman

che ricetta deliziosa! complimenti, un bacio 🙂

Claudia Annie

Love at first site. Great dish and beautiful photos, Heidi. What a lovely trip!

The Healthy Apple

First of all thanks verry much for the Maroccon fotos keep going I like you so so much Heidi, please con yuo send me the Recipe of Roast potatos .

angelo giordmaina

This sounds so good! I love coming up with new spice blends for roasting vegetables. A big huge bowl of roasted veggies is one of my favorite simple meals 🙂

Ali @ Around the VeggieTable

I am a new reader of yours I was so thrilled to see this post following your post about Paris. I live in Rabat, Morocco and just last week I took a little getaway to Paris- your posts drew me in immediately. I can’t wait to try this recipe because it beautifully utilizes the spice combinations found here without overcooking the veggies to mush, as often found here. I’m happy to hear you enjoyed your time here and that you were able to explore outside of Marrakech, which is kind of like the Vegas of Morocco- it’s pretty touristy. Isn’t Essouira just beautiful?! Thanks again for the recipe! If you’ve got more Moroccan inspired recipes I’d love to see them!


The flavors in this dish sound incredible! And those shots. What an inspiration for such a dish. Yum.
With such a focus on different spices, I wonder if there is a particular variety or brand you prefer for your spices?

Russell at Chasing Delicious

I prefer roasted veg seasoned with different spices and this sounds so lovely….roasted cauliflower is one of my favourites.
Your photos from your travels are just stunning!

Anna @ the shady pine

@Nicole thanks for mushroom name info


i love the choice of seasonings.

Seriously Sassy Mama

I am thinking that sumac and/or zatar would be a good addition.

Brenda Claybrook

What a beautiful country! I love the copious seasoning on the vegetables. Roasted vegetable are good anyway you can get them, but extra spicy? Yes please.


You have motivated me to finally season the tangine I got for Christmas! I was just there in October and had such an amazing time. I am looking forwardto seeing the rest of your photos. We and an amazing cooking class from Abdulwhad at the beautiful Riad Al Massarah and I have been experimenting with those spices ever since. I can’t wait for you to share more Morrocan inspired dishes!


This looks very yummy & wish I’d seen it last night when I did a variation on your Broccoli Orzo salad (with roasted veggies & cous cous).
I’m not familiar with dried mint – do you think roasting with fresh mint chopped fine would work?

Karen White

These veggies looks yummy and really very, very healthy for those who might be like me with a tummy harmed by many medications from a heart attack in the past. These spices are very helpful to that hurt tummy and Dr. Oz recommends chewing these spices which I do and it helps a lot. So we have an added benefit from your lovely trip, photos and recipes. God bless.

Beverly Jane

This makes me long for an adventure in Morocco..


Oh thank you for the (much needed) 5 minute staycation! (and an idea for dinner tonight 🙂 )


I love Marrakech and I cooked differently after being there! The spices were fantastic and we ate out in the open markets with the workers. My favorite dish was their potato egg stuff pita with cumin salt! Simply amazing and simple.


Did you stay at the Peacock Pavilions?!! I was just reading about a photography group who was there and I am SO jealous! It’s on my list.

HS: I did! It was as amazing as you’d imagine.


Heidi do you think I could fresh mint when roasting the vegetables instead of dried? Recipe looks great – thanks for sharing!


I adore this recipe! Love it! I want to eat this ll the time! I even added some potatoes into the mix and it worked so well…..The vegetables reminded me of my trip there! Flavour forward is a very good way of describing the herb blends and rubs that I encountered there. I only wish chefs here would be that uninhibited.
PS – I didnt know one could see the “dessert” from the airplane…..
HS: Wow – jetlag doesn’t even seem like a good enough excuse for that typo. Thanks for helping me keep it real Gary 🙂


Lovely photos! I’m looking forward to trying your recipe for Moroccan-mint roasted vegetables, as I’m always roasting vegetables in the winter months and always looking for new variations.

Laura {gourmettenyc}

Well, that takes care of the rest of the veggies in the fridge that needed to be eaten before the next CSA box arrives tonight!
Beautiful pictures Heidi, as always!!
Thanks for taking me on another fabulous sojourn with you!!!


I love it when my fridge is stocked with the ingredients in your latest post! Just need to pick up some fresh mint and I’m on my way to Morocco via some delicious roasted veggies! Thanks!

the tasty tRuth

I’m going to Morocco in May for my honeymoon and this post just made me so excited! I can’t wait to try this dish!


Sounds like a great trip, and this looks like a great recipe. Thanks for sharing!

Haley @

Heidi, the pics are beautiful, mint is Morocco for me. Here is a link to a short piece I wrote that was published on In The Know Traveler a while ago when I had money to travel.


Ahhh, that’s always been in my Top 5 places to visit! These photos help reinforce the need to start addressing my travel dreams soon! And this recipe… so beautifully simple, yet reinforces that even the most simple ingredients can turn into a gorgeous dish if you have a well-stocked spice pantry. I can almost smell the different aromas from here. Can’t wait to try this!

Kimberly @ Poor Girl Eats Well

Gorgeous! Love Morocco & It’s cuisine!


I love this idea. I’m also looking for new ways to roast vegetables, and this was an unexpected and delicious sounding twist. Your post made me not only salivate for tagine, but made me yearn to visit Morocco. Thanks for the post! I am definitely trying this recipe this evening.

Beth Wittig

I didn’t find Morocco that friendly towards tourists with cameras, or even vegetarians, for that matter. Loved my trip to Erg Chebbi, though, which was the highlight of my trip. I hope the trip inspires you to create more Moroccan dishes on your blog. 🙂

janet @ the taste space

I love the sentence near the end of the post where you state “I’m not sure how authentic this is, but it is tasty.” I’m always trying new recipes/ideas for international dishes and I wonder how “authentic” they are. But, they’re tasty, so who cares, right?


I’m excited to see what you have to say about Morocco! I’m a Peace Corps Volunteer in Morocco and I live about an hour north of Marrakesh.


I love the fresh take on roasted vegetables – I can’t wait to try these mixed with quinoa!

Abby @ Fig & Fork

I love the fresh take on roasted vegetables – I can’t wait to try these mixed with quinoa!

Abby @ Fig & Fork

Ah Morocco, you lucky thing! Can’t wait to see your film photos 🙂

Emma Galloway

It seems like EVERYONE is going to Morocco. This looks absolutely delicious. I love the spices. It might be lunch today.


This is such an interesting idea! Yum!

Katrina @ Warm Vanilla Sugar

Heidi, thanks for sharing these images. The description of your trip was wonderful. Beautiful writing, really. I’m going to give these vegetables a try. They look excellent. I can’t say I cook with mint too often but I do love it. Side note-your rye bread, quinoa patties, and green lentil soup from SNED have become staples around here this winter. I can’t get enough of the recipes in that book-seriously, amazing. They have transformed my cooking. I’m cooking my way through the entire thing and I never ever do that with a cookbook! Loving it all.

HS: So happy to hear you’re enjoying the book 🙂


The photos are positively gorgeous, the colors and light are enchanting. Roasting is my favorite way to cook vegetables and this spice blend looks phenomenal. I would never think of combining those different flavors on my own.


This looks delicious! Mint is good on everything.
I can’t believe you just went to Marrakesh; my friend and I are going in early March! I know this isn’t what your blog is about (at all), but I have to ask: any advice on how two early twenty-somethings should dress in the city?

HS: Hi Genevieve. You really see a mix of Western and traditional dress there. My advice is to take your cue from the weather – hot or cold (so you’re comfortable), and also be mindful of the Muslim culture. I wore sleeves and clothing that covered my legs (or hit below the knee)…tunic tops, dresses, jeans. I dressed much as I would in San Francisco, but they were in a bit of a cold spell when I was there ;)…have a great trip.


Our friend had just come from marrakesh to visit us in goa. he showed us wonderful pictures too. he had the chance to drive out with a truck into the dessert further into the south of marocco. amazing place to visit for sure!
As I can see u took out some inspiration of that trip. interessting flavoure combinations, wonder if your roasted vegetables can take me to a trip into enchanted worlds.

Helene Dsouza I Masala Herb

Your post has brought back brilliant, mouthwatering memories of Marrakesh,
You’re so right about about the’s everywhere …but it’s also about the smells of street vendors cooking merguez, the tastes of sweetness in savoury dishes…and the atmoshphere! Did you go to the main square and into the depths of the market?

HS: I did – a number of times. Mind-blowing.

thinking of the days

This is a good example of how dried herbs aren’t just a poor substitute for fresh ones. They are simply different ingredients with different uses. This dish would be totally different, and probably not as good, with fresh mint in particular. Nice idea to roast radishes, I’ve never tried that before but it sounds good!

Michael Natkin

Simple yet delicious. What a great combination of flavors!

Mike @TheIronYou

I can’t wait to see your instant photos Heidi – these ones already look amazing. I also can’t wait to try this recipe – the combination of flavours sounds so tasty. Thanks!


I’ve wanted to go to Marrakesh forever!! I love Moroccan food – it’s so veggie-friendly and packed with flavor. I’ve roasted vegetable with mint before – it’s delicious!!

Anjali @ The Picky Eater

Wow what a beautiful place, it has always been on my “must go list” lol. It has been wonderfully captured in the images 🙂 The dish sounds delish too… the mint is an interesting addition to roasted veggies, and one I look forward to trying soon lol. Thanks for sharing 🙂

Jami @MonsterMamas

I just passed up some fresh radishes at the winter farmers market here and now I wish I hadn’t. I have never thought of roasting them before and now need to give it a go. I haven’t found any veggie yet that is not delicious roasted. Thanks for the idea.

HS: You’ll have to give them a go – roasting brings out their mellow side!

Laura @ SweetSavoryPlanet

I am happy you have been able to experience Moroccan food in the country. It is one of my most favorite foods to cook over many years. In addition to Becaa’s post- Paula Wolfert’s “The Food of Morocco”, Claudia Roden also has “Arabesque: A Taste of Morocco, Turkey, and Lebanon” which has many great recipes. I too hope to get to Moroccoa some day.


I’ve never cooked radishes, only cut them up and enjoyed them raw. I think that is about to change after reading this!

Amy (CookingScraps)

Over the past year I’ve been seduced by Moroccan cooking- the spices, pulses, and tagines. I would love to travel there someday, but for now it’s nice to see your photos from the trip. Welcome home!

la domestique

Love that you went to Morocco! I was a Peace Corps volunteer there from 2000-2002. And my cat, Yasmine, is from Essaouira. 🙂 I love using harissa and ras el hanout in dishes, and making tagines for special occasions. I think the most authentic moroccan cookbook I’ve come across thus far is Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Hands down the best and very authentic.


Hi – only been following your blog for a little while… your food pics are fantastic!


I would love to visit Morocco sometime! This recipe looks delicious – I’m a fan of big flavors, and I always welcome new ways to jazz up roasted veggies!


I love everything about this post. I have always wanted to go to Morocco, it’s on my life bucket list. I read about that workshop (I think on your blog) months ago and thought to myself….how amazing will THAT be. So glad you were able to attend and thanks for sharing these glorious pics with us!

Averie @ Love Veggies and Yoga

Looks like such an exotic, romantic destination. I’m certain I’ll love your roasted vegetables. There’s not a thing I don’t like in the list!


This is why I love Moroccan food, the saturation of herbs and spices are irresistible.

Christine @ Fresh Local and Best

I have to go to Morocco, I simply love that place and everything about it…
Beautiful pics Heidi, so full of life and story…
I like the recipe, perfect combinations of flavors..

Reem | Simply Reem

That sounds like an amazingly aromatic combination for roasted vegetables. Thanks for sharing your Moroccan inspiration!

Coco @ Opera Girl Cooks

I should have known since I follow all those other blogs! I think I will love Morocco should I ever go. This recipe sounds like a winner.


Man, I’m seeing all these Morocco pictures everywhere on the blogs I follow recently….Makes me miss my last trip there something fierce!


welcome back heidi – i for one was anxiously waiting to see your photos from marrakesh! never been there myself but would love to one day. for now i’ll try these roasted vegs… sounds lovely.


i love roasted vegetables and these look particularly delicious! i love the mixture of mint, cumin, and ginger. i will have to try this soon!




Love this! I went there several years ago and LOVED every second- what a great experience!

Simply Life

This is a place I so want to visit!

Belinda @zomppa

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