Grilled Moroccan Veggie Bombs

July 30th, 2012 by

Spice up your veggies with Community Spice Company’s low sodium exotic spice blends. Pick your flavor from “around the world” blends. Cut the veggies into small 2″ long stix, align them up, layer them, drizzle olive oil, sprinkle spices, wrap them up like a burrito and grill (or bake) @ 30 minutes. Aromatic, flavorful and loaded with healthy antioxidants. We put garlic and onion in all of our blends so you don’t have too! Easier than pie! Best of all, no dishes, and you can recycle the aluminum foil.

Featured flavor:

• ka Bobbii    –   moroccan style


Other great flavors to try out:

•  barbi Q       -   wild west style

• chili Wilii   –   bayou style

• chimi Chimii  -   argentinean style

• ka Huna   –   pacific island  style

• mz. Curri    –   sweet shanghai style

prima Vera   –   tuscan diva style

• SNP 400   -   motor city style

• tran Doori    –   malayasian red style

Grilled Moroccan Veggie Bombs

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings

Serving Size: 4 oz. (1/2 cup)

Calories per serving: 150

Fat per serving: 3 grams

Grilled Moroccan Veggie Bombs


  • 4 large Yellow Onions washed, dried, peeled
  • 1 large Red Bell Pepper washed, dried, peeled, cored
  • 4 large Red Bell Pepper washed, dried, peeled, cored
  • 4 tbsp Olive Oil extra virgin or light olive oil
  • 1/4 Pack Community Spice Co.'s ka Bobbii


  1. Wash, pat dry, peel and core vegetables
  2. Cut Vegetables into 2" long stix, onions into 1/2" wedges, align on sheet of aluminum foil
  3. Drizzle with Olive Oil lightly, sprinkle with Community Spice Co.'s ka Bobbii
  4. Wrap securely ( like a burrito)
  5. Grill 30 minutes, remove, keep covered 10 minutes, serve as side or atop grain dish