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Moroccan Roasted Vegetables

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 40 min

Servings: 4

Recipe By: The Moosewood Collective

From:  Moosewood Restaurant New Classics; 350 Recipes for Homestyle Favorites and Everyday Feasts
Used with permission of Moosewood, Inc.

Other Side Dishes
Other Vegetarian Main Dishes
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Moroccan Roasted Vegetables

The colorful roasted vegetables in this recipe are softer and saucier than typical roasted vegetables, but the high heat and rapid cooking still infuse the vegetables with a roasted flavor and an intoxicating aroma.

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  garlic cloves, 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
Preheat oven to 400 degrees.

In a large bowl, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.

Spread the vegetables onto an unoiled 11- x 17-inch baking tray. Bake for 20 minutes. Stir well and bake for another 20 minutes, until the vegetables are tender.
Chef Suggestions
Serve over a grain, such as couscous, topped with toasted almonds, raisins, chopped hard-cooked eggs, or grated feta cheese for a balanced, ready-to-eat meal.
Nutrition Facts
As prepared, each serving contains 296 calories, 10g total fat, 0mg cholesterol, 1473mg sodium, 49g total carbohydrate and 8g protein.

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