It’s starting to get to the time of the year when you can’t get through squash and zucchini fast enough. Grilling is a great way to pack a great punch with a spicy marinade. I skewered a variety of veggies – squash, zucchini, onion, peppers and mushrooms – and tossed them in a lovely Moroccan spiced marinade before grilling them charred with a nice fresh bite.
The next morning, I chopped up the leftover grilled veggies and made a delightful and healthy frittata.
Easy as that!
Moroccan Veggie Marinade
- 4 Tbsp olive oil
- 4 Tbsp fresh lemon juice
- 3 garlic cloves
- 1 tsp ground coriander
- 1/4 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp chili powder
- 1/2 Tbsp salt
- 1/2 tsp ground black pepper
- 1/2 bunch fresh parsley
- 1/2 bunch fresh cilantro
