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Title: Assorted Vegetables in Charmoula Sauce

4 - medium carrots, peeled, cur into 3/4 inch thick slices
2 - zucchini, unpeeled, cut into 3/4 inch thick slices
0 - other vegetables as desired
3 T fresh cilantro, finely chopped
3 T fresh parsley, finely chopped
1 - medium lemon, juice of (about 3 T)
2 - large garlic cloves, minced
1/2 t paprika
1/2 t salt
1/4 t ground cumin
0 - sugar to taste
1/8 t cayenne
0 - ground black pepper
1/4 C olive oil

Bring a medium stockpot filled with salted water to a boil over high heat. Add the carrots and cook, partially covered for 10 minutes. Add the zucchini and cook for 5 minutes more, or until all the vegetables are tender yet still somewhat firm. Drain and set aside.

Place the cilantro, parsley, lemon juice, garlic, paprika, salt, cumin, sugar, cayenne, and black pepper into a small bowl; stir well to combine. Gradually whisk in the olive oil.

Pour the sauce over the vegetables in a serving dish. Toss and serve warm.

From Mediterranean Vegan Kitchen
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