Work the rub into the vegetables... For best results use about 1 tablespoon per pound of raw vegetables. For maximum flavor to let these sit in the refrigerator for several hours before cooking.
Place seasoned vegetables in aluminum foil, close it up and then cook them on the grill. Our Moroccan Rub has the sharpness of paprika, a dash of heat from the chili powder and cayenne and then some delicate sweetness from the cinnamon, allspice and cloves.
Hand blended from cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves.