Moroccan Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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.
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