Ingredients
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1 medium eggplant, cut into 1-inch cubes eggplant1 medium eggplant, cut into 1-inch cubes
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2 medium zucchinis, sliced into thick rounds zucchinis2 medium zucchinis, sliced into thick rounds
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1 red onion, cut into wedges red onion1 red onion, cut into wedges
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1 red bell pepper, cut into 1-inch pieces red bell pepper1 red bell pepper, cut into 1-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces yellow bell pepper1 yellow bell pepper, cut into 1-inch pieces
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2 tbsp extra virgin olive oil extra-virgin olive oil2 tbsp extra virgin olive oil
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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Juice and zest of 1 lemon lemonJuice and zest of 1 lemon
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1/2 cup fresh flat-leaf parsley, chopped flat-leaf parsley1/2 cup fresh flat-leaf parsley, chopped
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1/4 cup fresh cilantro, chopped cilantro1/4 cup fresh cilantro, chopped
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2 tbsp fresh mint leaves, chopped mint leaves2 tbsp fresh mint leaves, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/4 cup shelled pistachios pistachios1/4 cup shelled pistachios
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2 tbsp capers, drained capers2 tbsp capers, drained
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2 tbsp water (as needed for sauce) water2 tbsp water (as needed for sauce)
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Wooden or metal skewers skewersWooden or metal skewers
Directions
Grill the marinated vegetable skewers until nicely charred, then serve with the fresh green charmoula spooned over or as a dipping sauce. For a nut-free version, substitute pumpkin seeds for pistachios. Charmoula can be prepared up to 1 day in advance and stored refrigerated.
Steps
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1
Done
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Soak wooden skewers in water for at least 20 minutes if using. |
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2
Done
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Toss eggplant, zucchini, red onion, and bell peppers with olive oil, smoked paprika, ground cumin, salt, and black pepper in a large bowl. |
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3
Done
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Thread vegetables onto skewers, alternating for color and texture. |
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4
Done
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Preheat grill or grill pan to medium-high heat. |
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5
Done
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Grill skewers for 10-12 minutes, turning occasionally, until vegetables are charred and tender. |
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6
Done
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Meanwhile, prepare charmoula: In a food processor, combine parsley, cilantro, mint, garlic, pistachios, capers, lemon juice and zest. Pulse until well chopped. |
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7
Done
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Add olive oil and a splash of water as needed, processing until a thick, spoonable sauce forms. Season with salt and pepper. |
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8
Done
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Serve grilled skewers hot, drizzled generously with pistachio charmoula. |
