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Flavorful Tagine Grilled Merguez Recipe with Easy Moroccan Summer Vegetables

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A quick and easy Moroccan-inspired grilled merguez sausage recipe paired with vibrant summer vegetables seasoned with a balanced tagine spice blend. Perfect for summer gatherings and backyard barbecues.

Ingredients

Scale
  • 8 merguez sausages (about 1 lb / 450g)
  • 2 medium bell peppers (red and yellow), sliced into strips
  • 2 medium zucchini, cut into thick rounds or half-moons
  • 3 medium tomatoes, quartered (preferably plum tomatoes)
  • 1 large red onion, sliced into rings
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons tagine spice mix (ground cumin, coriander, smoked paprika, cinnamon, pinch of cayenne)
  • Small bunch fresh cilantro, chopped
  • Small bunch fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and black pepper to taste

Instructions

  1. In a large mixing bowl, combine sliced bell peppers, zucchini, tomatoes, and red onion. Add minced garlic, olive oil, and tagine spice mix. Toss until vegetables are evenly coated. Let sit for about 10 minutes.
  2. Preheat grill or grill pan to medium-high heat (around 400°F / 200°C).
  3. Place merguez sausages on the grill. Cook for 12-15 minutes, turning every 3-4 minutes until nicely charred and cooked through (internal temperature about 160°F / 71°C). Avoid pressing down on sausages.
  4. Grill vegetables using a grill basket or directly on grates if large enough. Grill for 10-12 minutes, turning occasionally until tender and slightly charred.
  5. Transfer grilled vegetables to a serving platter. Squeeze fresh lemon juice over them, sprinkle with chopped cilantro and parsley, and season with salt and pepper to taste.
  6. Arrange grilled merguez sausages atop or alongside the vegetables. Optionally, serve with Greek yogurt or harissa for extra creaminess or heat.

Notes

If you can’t find merguez, substitute with spicy Italian sausages or chorizo. For vegetarian, replace sausages with grilled halloumi or marinated tofu. Watch sausages closely to avoid flare-ups. Let sausages rest 5 minutes after grilling to seal juices. For indoor cooking, use a grill pan or cast-iron skillet and ensure good ventilation.

Nutrition

Keywords: merguez, tagine, grilled sausages, Moroccan vegetables, summer recipe, backyard barbecue, easy grilling, North African spices

Find it online: https://goldensimmer.com/flavorful-tagine-grilled-merguez-recipe-with-easy-moroccan-summer-vegetables/