Gluten-Free Chermoula Vegetables
By the Gluten Free Recipes team ·
Bright and zesty chermoula vegetables burst with fragrant North African spices and a tangy citrus finish. This versatile dish offers tender, roasted vegetables coated in a vibrant, herbaceous sauce, perfect as a side or a light main.
At a glance: This easy salads and sides recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 11 ingredients — including mixed vegetables, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chermoula Vegetables: When preparing this salads and sides recipe, exercise caution with spice blends and any pre-packaged ingredients, as they can be subject to cross-contamination with gluten-containing grains during manufacturing. Always look for certified gluten-free labels In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chermoula Vegetables: This recipe is naturally gluten-free, relying on fresh vegetables and spices. Always ensure any pre-packaged ingredients, like spices, are certified gluten-free.
Ingredients
- 4 cups mixed vegetables (such as bell peppers, zucchini, red onion, broccoli florets, or cubed sweet potatoes)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp sweet paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
Instructions
- 1
Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper for easy cleanup. Chop your chosen mixed vegetables into bite-sized pieces, ensuring they are roughly uniform in size for even cooking. Place the prepared vegetables onto the lined baking sheet.
- 2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, cayenne pepper (if using), salt, and black pepper. This creates the vibrant chermoula marinade that will infuse the vegetables with flavor.
- 3
Pour the chermoula marinade over the vegetables on the baking sheet. Toss everything together thoroughly with your hands or a spatula, ensuring each piece of vegetable is well-coated in the aromatic spice mixture. Spread the vegetables out in a single layer to allow them to roast properly.
- 4
Roast the vegetables in the preheated oven for approximately 20-25 minutes, or until they are tender and slightly caramelized, with edges beginning to brown. Halfway through the cooking time, give the vegetables a stir to ensure even roasting and prevent any sticking.
- 5
Once the vegetables are tender and beautifully roasted, remove them from the oven. Stir in the fresh chopped cilantro, which will add a burst of freshness and color. Taste and adjust seasoning if necessary before serving warm.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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