Moroccan Vegetables Recipe

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Moroccan Vegetables
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Ingredients:

Directions:

  1. Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
  2. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
  3. With the machine running, add the oil in a slow stream, process until well combined.
  4. Preheat oven to 450 F.
  5. Toss eggplant, peppers, onions, and zucchini with the marinade in a bowel and coat well.
  6. Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
  7. Put the chickpeas into a serving bowel.
  8. Pour the hot roasted vegetables over the beans and stir to combine.
  9. Sprinkle with almonds and cilasntro.
  10. Serve with harissa in a small bowel on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 441.35 Kcal (1848 kJ)
Calories from fat 326.3 Kcal
% Daily Value*
Total Fat 36.26g 56%
Sodium 22.59mg 1%
Potassium 433.62mg 9%
Total Carbs 27.52g 9%
Sugars 19.41g 78%
Dietary Fiber 4.69g 19%
Protein 4.45g 9%
Vitamin C 77.2mg 129%
Iron 1mg 6%
Calcium 62.2mg 6%
Amount Per 100 g
Calories 202.24 Kcal (847 kJ)
Calories from fat 149.52 Kcal
% Daily Value*
Total Fat 16.61g 56%
Sodium 10.35mg 1%
Potassium 198.69mg 9%
Total Carbs 12.61g 9%
Sugars 8.89g 78%
Dietary Fiber 2.15g 19%
Protein 2.04g 9%
Vitamin C 35.4mg 129%
Iron 0.5mg 6%
Calcium 28.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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