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Smoky Tunisian Oven-Roasted Vegetables with Tabil Spice

April 04, 2016

Smoky Tunisian Oven-Roasted Vegetables with Tabil Spice

Delightfully spoil your taste buds for a Smoky Tunisian Oven-Roasted Vegetables with Tabil Spice. Enjoy the delicious taste of fresh vegetables lightly charred to produce a unique smoky flavor. Enhanced with the peppery aromatic Tabil spice for a wonderful food experience.

Serves 4


  • 4 medium Yukon Gold or red potatoes
  • 2 medium zucchini
  • 2 red bell peppers
  • 1 large fennel bulb
  • 1 extra large onion
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Tabil Spice



  1. Preheat the oven to 400°F.
  2. Wash all the vegetables. Peel the potatoes, and cut into large chunks. Parboil the potatoes in salted water for 7 minutes, drain, and put them in a large roasting pan.
  3. Cut the zucchini on the diagonal into 3/4” slices. Discard the peppers’ seeds and stems, and cut each into six lengthwise slices. Cut off the stalks and leaves of the fennel, and cut the bulb in lengthwise quarters. Remove most of the core, leaving enough so the layers of fennel stay together. Cut each quarter in half lengthwise. Peel the onion, leaving the stem end intact so the layers of onion stay together, and cut into 3/4” wide lengthwise sections. Put all the vegetables in the roasting pan, sprinkle with salt and freshly ground black pepper, liberally drizzle with olive oil, and toss the vegetables to coat them with oil.
  4. Heat a grill pan until it's white hot (or fire up the grill). Quickly char the vegetables on both sides, but don’t cook the vegetables through. Char the vegetables in batches; for me, it's easiest to lay them out on the grill pan one at a time. As each vegetable is done, return it to the roasting pan. (I set the peppers aside, and peel them before adding them to the pan; this step is optional.)
  5. When all the vegetables are done, sprinkle the Tabil over, and toss the vegetables to evenly distribute the spices. If the vegetables seem dry, drizzle with a little more olive oil. Spread the vegetables out into a single layer.
  6. Roast the vegetables for 30 minutes. Serve immediately with couscous, green salad, olives, and plenty of bread for soaking up the splendidly spicy oil and vegetable juices.

Variation: For a saucier version, stir in one 14.5 ounce can of diced tomatoes (or 2 cups freshly diced tomatoes) just before putting the roasting pan in the oven.


Click here to buy Tabil Spice, and other herbs and spices


Source: Mediterranean Cooking Alaska

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