Moroccan Missile

Name: Moroccan Missile
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.333 cup tomato paste; 0.25 cup apple cider vinegar; 2 tbsp olive oil; 2 tbsp chopped ffresh thyme; 1 tbsp minced garlic; 2 tsp herbes de provence; 3 cup diced eggplants; 2 cup diced red bell peppers; 2 cup diced zucchini; 1 cup diced onion; sea salt; fresh ground black pepper; 2 cup cooked couscous; 0.333 cup chopped fresh basil; 1 cup goat cheese; 4 flour tortillas

Aubergine, goat and apple cider vinegar come together in this dish, baked in the oven.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Preheat oven to 400*F. Mix the tomato paste, vinegar, olive oil, thyme, garlic, and herbes de Provence in a large bowl. Add the eggplant, bell pepper, zucchini, and onion. Season with 1/2 teaspoons sea salt(or to taste) and pepper to taste. Toss to evenly coat vegetables.
2
Spread the vegetable mixure into a 13" x 9" baking pan and bake till tender, about 45 minutes, stirring occasionally. Remove from oven.
45 min
3
Add the couscous and basil. Season with sea salt and pepper to taste. Divide the goat cheese among the tortillas and spread evenly over each tortilla, leaving at least 1" border around the edge. Divide the vegetable mixture among the tortillas and wrap.
4
How to wrap:. If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
0 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.