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 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 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. Remove from the oven and stir well and bake for another 20 minutes, until the vegetables are tender.
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.
As prepared, each serving contains 296 calories, 10g total fat, 0mg cholesterol, 1473mg sodium, 49g total carbohydrate and 8g protein.
