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Ann Creber's - Moroccan Roast Vegetables


by Ann Creber

It is gratifying that we are gradually moving back into what is our 'normal lives', but of course we must still exercise caution and observe the
restrictions applied to ensure our safety.

We have been fortunate that, despite the constraints of the past weeks, many of our local farmers' markets have still operated and maintained our access to 'garden fresh' vegetables. Because of this I thought you might like to share a favourite recipe of mine which offers a selection of nutritious and delicious seasonal vegetables.


Serves 4

  • Pumpkin wedges
  • Aubergines, quartered
  • Red and/or green capsicums
  • Sweet potatoes, peeled and cut into chunks
  • Zucchini, halved or quartered depending on size
  • Dukkah or a mixture of toasted sesame seed & ground cumin
  • Virgin olive oil
  • Salt and pepper


  1. Pour a little olive oil into the base of a large, heavy baking pan and heat in a moderate oven. Arrange the vegetables in the pan, with larger pieces,
    such as pumpkin, at the base.
  2. Drizzle on a little more olive oil, sprinkle with salt and pepper.
  3. Roast for about an hour or until all vegetables are tender and lightly browned. Check from time to time and drizzle on a little more oil.
  4. When vegetables are cooked, transfer to a warmed serving platter, sprinkle on Dukkah or sesame seeds & cumin and serve at once. May be sprinkled with a little chopped parsley, if desired.

Obviously quantities will be dictated by the number of people to be served! For those who like more protein with a meal, vegetables may be topped with some grilled bacon.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM