Mediterranean Grilled Garden Vegetables

Here is the recipe for last week's dish,

• 1 red capsicum
• 1 green capsicum - de-seed and cut into 3 cm square
• 1 yellow capsicum
• 1 carrot cut into slices of approx 0.8 cm thick
• 2 red onion peeled and cut into quarters
• 7 garlic with skin, squash with the heel of your hand
• 10 cherry tomatoes
• Black pepper freshly cracked
• Sea salt 
• Olive oil
• A bunch of fresh rosemary or 1 teaspoon dried rosemary
• A bunch of fresh thyme or 1 teaspoon dried thyme
• Baharat spices or 1 teaspoon freshly pounded coriander seeds

1. Preheat oven at 200 deg Celsius.
2. Put all the veg in a roasting tray. Scatter the Baharat spices or ground coriander, salt and black pepper. Drizzle with a generous amount of olive oil and toss to coat.
3. Bake in the oven for about 20 to 25 mins or until vegetables are tender.
4. Turn the vegetables a few time while grilling so that they cook evenly.

Serve with grilled chicken, meat or fish or simply with couscous. They make a delicious and nutritious meal.
Recipe for Baharat Spices

• 2 tablespoon each of ground spices - coriander, cinnamon, black pepper, cumin, paprika, sumac (can buy from Mustafa Centre or any Arabic spice dealer)
• 1 tablespoon curry powder
• 2 teaspoon each of ground spices - dried ginger, cloves, cardamon and nutmeg.

Mix all spices well and keep in a glass bottle or jar with a tight lid. Keep in the refrigerator. Can last for a few months