Tunisian vegetables roasted over glowing coals with pepper dressing

Name: Tunisian vegetables roasted over glowing coals with pepper dressing
Ingredients: 4 units.items Bunch carrots; 4 units.items small onions; 2 units.items pointed peppers; 2 units.items baby fennel bulbs; 4 units.items Chestnut mushrooms; 2 units.items Red chili pepper; risso yoghurt-paprika dressing; 1 Harissa; 1 Coriander seed; 0.5 Caraway seeds; Mint; 125 ml Olive oil

Recipe by Maurice Daamen, Culinary Advisor Vandemoortele Professional. Made with, among other things, the Risso yoghurt-paprika dressing.

Grill and smoky flavors are popular in all kinds of dishes and also work very well with vegetables. The spicy Tunisian marinade makes this appetizer a real flavor bomb. Risso yogurt-paprika dressing, with its pronounced taste, fits very well in this dish.

Ingredients

4units.itemsBunch carrots

4units.itemssmall onions

2units.itemspointed peppers

2units.itemsbaby fennel bulbs

4units.itemsChestnut mushrooms

2units.itemsRed chili pepper

risso yoghurt-paprika dressing

1Harissa

1Coriander seed

0.5Caraway seeds

Mint

125mlOlive oil

Preparation

First make the marinade by blending harissa, coriander seeds, caraway seeds, a handful of mint, and olive oil into a smooth paste.
Mix the sliced vegetables with a third of the marinade so that the vegetables are well coated. Set aside the rest of the marinade for the next day.
Fry the vegetables in batches. Start with the vegetables that take the longest to cook. Preferably sear them on the barbecue.
Serve with Risso yogurt-paprika dressing.