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Moroccan Spiced Summer Squash with Peppers and Dill Yogurt

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


6 cups summer squash, cut into 1/4” rings
3 cups sweet peppers, halved and deseeded
2 tablespoons Ras al Hanout, course ground
1/4 cup rice wine vinegar
4 tablespoons lemon oil
1 tablespoon kosher salt

Dill Yogurt

1 1/2 cups Greek yogurt
1 teaspoon kosher salt
Zest of 1 lemon
3 tablespoons chopped dill
2 tablespoons thinly sliced scallion
1 tablespoon toasted sesame seeds
1/4 cup olive oil


This is a great dish to prep the day before your party when you are firing your oven from cold. Use the perimeter burn to prepare this dish.

In a large bowl toss the squash, peppers and Ras al Hanout together and lay out onto a half sheet pan. Slide into the middle of the oven and roast for 5 minutes, rotate 180 degrees and roast for 5 more minutes. Remove from the oven and put into large metal bowl, add the rice wine vinegar, lemon oil and kosher salt and toss until mixed well and chill.

Dill yogurt: Combine the yogurt, kosher salt, lemon zest, chopped dill, scallion, sesame seeds and olive oil together and whisk until incorporated. Place the yogurt on the bottom of a platter and lay the squash and peppers over the yogurt.

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