Moroccan Roasted Vegetables

Name: Moroccan Roasted Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 medium onion, cut in 1/4-inch slices; 1 medium zucchini, cut in 1/4-inch thick semi-circles; 1 small eggplant, peeled, cut in 1/2-inch thick semi-circles; 1 large sweet potato, peeled, cut in 1/4-inch semi-circles; 1 large red pepper, sliced in 1/4-inch strips; 2 medium tomatoes, fresh, chopped; 15 ounces chickpeas, drained and rinsed; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon cumin; 1 1/2 teaspoons turmeric; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons paprika; 1/4 teaspoon cayenne

(10)

Recipe by LUv 2 BaKE

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

medium onion, cut in 1/4-inch slices
1

medium zucchini, cut in 1/4-inch thick semi-circles
1

small eggplant, peeled, cut in 1/2-inch thick semi-circles
1

large sweet potato, peeled, cut in 1/4-inch semi-circles
1

large red pepper, sliced in 1/4-inch strips
2

medium tomatoes, fresh, chopped
15

ounces chickpeas, drained and rinsed
3

garlic cloves, minced
2

tablespoons olive oil
1

tablespoon lemon juice
1

tablespoon cumin
1 ¹⁄₂

teaspoons turmeric
1 ¹⁄₂

teaspoons cinnamon
1 ¹⁄₂

teaspoons paprika
¹⁄₄

teaspoon cayenne

DIRECTIONS

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

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Moroccan Roasted Vegetables

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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