Moroccan Roasted Vegetables

Name: Moroccan Roasted Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 medium onion; 1 medium zucchini; 1 small eggplant; 1 large sweet potato; 1 large red pepper; 2 medium tomatoes; 15 oz chickpeas; 3 garlic cloves; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp cumin; 1.5 tsp turmeric; 1.5 tsp cinnamon; 1.5 tsp paprika; 0.25 tsp cayenne

Oven-baked aubergine, chickpeas and zucchini, warmed with cumin and turmeric.

1 hr · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

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.
2
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.