Moroccan‑Style Grilled Veggie Platter

Published 3 days ago · Written by Susan Mungai

A rainbow of vegetables meets the warm, aromatic spices of our Moroccan Spice Blend—cumin, coriander, cinnamon, and a whisper of harissa. Perfect as a side or a vegetarian main.

Product Focus: Moroccan Spice Blend

Ingredients:

• 1 zucchini, sliced lengthwise
• 1 red bell pepper, cut into large strips
• 1 yellow squash, sliced
• 8 oz button mushrooms
• 2 tbsp Moroccan Spice blend
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• Sea salt & black pepper
• Fresh mint or parsley, chopped

Instructions:

1. Prep veggies: Combine zucchini, bell pepper, squash, and mushrooms in a large bowl.
2. Season: Whisk olive oil, honey, Moroccan Spice blend, salt, and pepper. Drizzle over veggies and toss gently.
3. Preheat grill: Medium heat.
4. Grill: Place veggies perpendicular to grates. Cook 3–5 minutes per side until tender with grill marks.
5. Plate & garnish: Arrange on a serving board, sprinkle with herbs, and drizzle a bit more olive oil.

Tips:

• Cut vegetables to uniform thickness for even cooking.
• A splash of red‑wine vinegar brightens the flavors.
• For protein, serve alongside grilled halloumi or chickpea salad.