Moroccan Roasted Vegetables
Chelsea
This recipe makes quite a lot of veggies. Unless it is halved, or you use small veggies, it will probably require two cookie sheets.
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
directions
- 1
Preheat oven to 350 degrees.
- 2
In a large bowl, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.
- 3
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.
notes
As prepared, each serving contains 296 calories, 10g total fat, 0mg cholesterol, 1473mg sodium, 49g total carbohydrate and 8g protein.
Source: Chelsea
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