Fire-roasted Vegetables with Tabil

Name: Fire-roasted Vegetables with Tabil
Ingredients: 1 aubergines, cut into 5cm (2in) chunks; 3 small red onions, cut into quarters; ⅛ teaspoon curry powder; Salt and freshly ground black pepper; 1 yellow pepper, cut into 6 strips; 2 garlic cloves, crushed; ½ teaspoon ground cumin; 4 tomatoes; 150 ml (¼ pint) olive oil; 2 fennel bulbs, each cut into 6 pieces lengthways; 1 red pepper, cut into 6 strips; 1 tablespoon coriander seeds; 1 teaspoon caraway seeds; 100 ml (3½ fl oz) olive oil; ⅛ teaspoon cayenne pepper; 3 medium courgettes, cut into slices 1cm (½in) thick

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 fennel bulbs, each cut into 6 pieces lengthways
1 red pepper, cut into 6 strips
1 yellow pepper, cut into 6 strips

Main course
Gluten-free
Vegan

Method

Tabil is a heady Middle Eastern spice mix used with fish, meat and vegetables. You could choose any selection of vegetables for this fragrant dish. Serve with couscous.

Preheat the oven to 200°C/400°F/gas mark 6. Place all the vegetables in a bowl and toss with the oil, then gr