Moroccan Roasted Vegetables
Prep Time: 30 minutes

Ingredients

1 �onion, cut into 1/4-inch thick slices
1 �zucchini, cut into 1/4-inch thick semi-circles
1 �eggplant, cut into 1/2-inch thick semi-cirlces
1 �sweet potato, peeled and cut into 1/4-inch thick semi-cirlces
1 �red pepper, cut into 1/4-inch strips
2 �tomatoes, chopped
1 1/2 cups�cooked chickpeas or 1 �can (15.5-ounces), drained
3 �cloves garlic, minced or pressed
2 tablespoons�vegetable oil
1 tablespoon�fresh lemon juice
1 tablespoon�ground cumin
1 1/2 teaspoons�turmeric
1 1/2 teaspoons�ground cinnamon
1 1/2 teaspoons�paprika
1/4 teaspoon�cayenne
2 teaspoons�salt

The colorful roasted vegetables in this recipe are softer and saucier than typical roasted vegetables, but the high heat and rapid cooking still infuse the vegetables with a roasted flavor and an intoxicating aroma.

Directions

Preheat oven to 400 degrees.

In a large bowl, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.

Spread the vegetables onto an unoiled 11- x 17-inch baking tray. Bake for 20 minutes. Remove from the oven and stir well and bake for another 20 minutes, until the vegetables are tender.

Chef Suggestions

Serve over a grain, such as couscous, topped with toasted almonds, raisins, chopped hard-cooked eggs, or grated feta cheese for a balanced, ready-to-eat meal.

Nutrition Facts

As prepared, each serving contains 296 calories, 10g total fat, 0mg cholesterol, 1473mg sodium, 49g total carbohydrate and 8g protein.

Ease of preparation: easy

Preparation time: 30 min

Cook time: 40 min

Servings: 4