Grilled Vegetables with Chermoula

We were invited to a pre-bullfight comida some years ago that featured a paella that was at least a yard across. The hosts were three Madrilenos who produced a sumptous feast including appetizers of hogs head cheese and an assortment of grilled vegetables. We adopted the vegetable recipe, tweaking it to the season, and found that our very favorite combination was winter root veggies.

 

3 large beets

1 dozen small red potatoes

2 large leeks

¼ cup of olive oil

 

Quarter the beets, halve the potatoes, and slice the leeks into two inch chunks. Place in a large bowl and toss with the olive oil, liberally coating the vegetables, then put in a grill basket (or on a layer of heavy duty foil which has been punctured in about a dozen places). Place over a hot flame and close the cover of the grill. Turn the vegetables by shaking the basket after ten minutes and allow ten more minutes on the grill. More time may be necessary on a cooler grill. Toss the vegetables with your favorite seasoning salt or herb mix. I really like to use freshly prepared Chermoula, a Moroccan spice mix. The recipe follows:

 

Chermoula

Grind together the following ingredients:

1 teaspoon of cumin seeds

2 teaspoons of coriander seeds

2 teaspoons of smoked paprika

1 teaspoon of ground ginger

1 tablespoon of kosher salt

 

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