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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Moroccan Roasted Vegetables
Prep Time: 30 minutes

browse: home > cooking > shop by recipes > mediterranean

 
Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

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Cayenne 30,000 HU Chili Pepper Organic
Cayenne 30,000 HU Chili Pepper Organic
1 lb, (Frontier) 

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Cayenne Powder 90,000 HU Chili Pepper
Cayenne Powder 90,000 HU Chili Pepper
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Domestic Paprika Powder
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2.31 oz, (Frontier) 

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Turmeric Root Ground Organic
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Ingredients


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

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.

Directions

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.

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.

Ease of preparation: easy

Preparation time: 30 min

Cook time: 40 min

Servings: 4


 
 
     
 
 
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