Moroccan Grilled Veggies (plus morning after frittata)

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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

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