Moroccan Roasted Vegetables

LUv 2 BaKE's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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:

1. 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).
2. Bake at 400F for 20 minutes.
3. Remove from oven, stir well and bake for another 20 minutes.
4. Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Reviews

[Chef #1477147]

This is a delicious recipe if you want a new veggie favorite! Instead of turmeric I did 1 teaspoon curry powder. My one year old daughter loved the new flavors as well!

[Chef #1033187]

Absolutely delicious, welcome change to ordinary roasted veg. I substituted the eggplant with pumpkin chunks(skin On) and chunks of carrot. Red pepper added a sweet aromatic flavour.Served in the roasting pan to hungry guests.Huge hit.

[LoverofAllThingsFood]

I really enjoyed the wide variety of vegetables in this dish and agree that the chickpeas help create a nice texture. I tend to like things a bit sweeter, so I added some extra salt, sugar, lemon juice, and cinnamon. Thanks for posting this!