Dinner for 4

Moroccan Vegetable Platter

Name: Moroccan Vegetable Platter
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp rapeseed oil; 2 cloves garlic finely chopped; 2 aubergines; 4 tomatoes cut into wedges; 1 tsp ground cumin; 10 g coriander chopped; 10 g parsley chopped; 1 lemon juiced; 8 flatbreads; 250 g pack cooked beetroot sliced; 2 x 80g packs pomegranate seeds; 1 sprig mint (optional); 320 g frozen baby broad beans; 1 tsp cumin seeds; 2 large garlic cloves; 1 tbsp extra virgin olive oil; 1 tsp smoked paprika

Roasted eggplant and tomatoes join cumin broad beans, beetroot, herbs, lemon, flatbreads, and pomegranate seeds.

Typical price

$16.28for 4 servings

$4.07 per serving$16.28 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

70 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Middle Eastern Vegetarian Vegan Dairy-free Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Garlic$0.75 each typical	2.25	$1.65Typical price
Eggplant$1.99/lb typical	2 lb	$3.98Typical price
Fresh tomatoes$1.99/lb typical	1.25 lb	$2.49Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.53Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Tortillas$0.30 each typical	8	$2.40Typical price
Beets$1.99/lb typical	0.55 lb	$1.10Typical price
Peaches, pears, plums$2.49/lb typical	0.75 lb	$1.87Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.04Typical price
Canned beans$0.09/oz typical	11 oz	$1.02Typical price
Total for the servings shown		$16.28

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

2 tbsp rapeseed oil
2 cloves garlic finely chopped
2 aubergines
4 tomatoes cut into wedges
1 tsp ground cumin
10 g coriander chopped
10 g parsley chopped
1 lemon juiced
8 flatbreads
250 g pack cooked beetroot sliced
2 x 80g packs pomegranate seeds
1 sprig mint (optional)
320 g frozen baby broad beans
1 tsp cumin seeds
2 large garlic cloves
1 tbsp extra virgin olive oil
1 tsp smoked paprika

Steps

Heat the oven to 425 F, toss the eggplants and tomato wedges with rapeseed oil, garlic, cumin, and salt, and place them on a large baking sheet.
Roast the vegetables for 35 minutes, turning them once halfway through.
Cook the frozen broad beans in a saucepan with water for 10 minutes, then drain and toss them with cumin seeds, garlic, olive oil, and smoked paprika.
Warm the flatbreads in the oven for 5 minutes while slicing the beetroot and chopping the coriander and parsley.
Arrange the roasted vegetables, broad beans, beetroot, pomegranate seeds, herbs, mint, and lemon juice on a platter with the warm flatbreads.

Swaps

Canned beans for Dried beans and lentilsabout $0.02/oz more at typical prices
Tortillas for Pita or naanabout $0.25/each more at typical prices

Main ingredient on sale this week? See what to make with canned beans on sale.