Moroccan Roasted Vegetables
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.
- Ready In:
- 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
- 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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This is sensational... if you kick it up a notch like I did. I just made a double batch at the request of my son who wants to "nosh on it" while I am away for a week. I added a mashed poblano Chile Pepper in Adobo sauce because we like it spicy, and a couple of tablespoons of Harissa dry herb seasoning from Spicely Organics, (my latest favorite seasoning). Good thing I have a double oven because it filled three large casserole dishes. The prep time for all the veggies and spice mixture take about an hour. (Why does everyone underestimate the time it takes to peel and chop garlic?). It's just not accurate to call it "Moroccan" vegetables without the Harissa.
What a satisfying healthy dish! I can see it being a useful side dish for all sorts of meals and as a nice main for a veggie option. I monkey'd with it by accident - in my haste to make it I didn't spot that an onion was supposed to go in and I accidentally used the dessertspoon measurement for the cumin. Both are revisions I'd keep as the flavours of all the veg really came through and I suspect the onion might over power some of them. Left out the lemon as I didn't see where to add it. I was serving it with a harissa chicken & chickpea recipe that provided a rich tomato sauce so omitted the tomatoes and chickpeas in this, which I'd do again too unless this was the main dish I think. To add a bit of moisture to it I drizzled a simple yogurt, lemon and tahini dressing over it. I felt compelled to write a review of this recipe having just had the leftovers cold with some couscous, it was really delicious - the heat came through a little more and all the spices amalgamated into something more somehow.
Very nice dish!!! Unfortunately, my grocer ran out of eggplant the day I was there, so I had to make an emergency substitute with a plantain. Still, it turned out just like a dish I had at a Moroccan restaurant. I served these with #15580 Grilled Moroccan Chicken and the flavors just complimented each other SO WELL!!! Thanks for sharing, I will make these again.