Moroccan Roasted Vegetables

This recipe contains many of my favorite vegetables like eggplant, tomatoes, sweet potatoes, onion, zucchini squash, red peppers and tomatoes. On their own they are quite tasty but when you liven them up with turmeric, cinnamon, cumin, paprika and cayenne pepper – (just a little – not enough to set you on fire) they take on a whole new life. The aroma is intoxicating.

Moroccan Roasted Vegetables

  • 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-circles
  • 1 sweet potato, peeled and cut into 1/4-inch thick semi-circles
  • 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 or olive 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 roasting pan sprayed with cooking spray, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.

Bake for 20 minutes. Remove from the oven and stir well and bake for another 20 minutes, until the vegetables are tender.

Yield: 4 Servings (4 as a main dish, 8 as a side dish)

Nutrition Facts

296 calories, 10g total fat, 0mg cholesterol, 1473mg sodium, 49g total carbohydrate, 10.3g Fiber and 8g protein. WWPP 8 for a main dish, WWPP 4 for a 1/8 serving as a side dish.

Recipe adapted from: The Moosewood Collective

See where I posted about this recipe here.

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  1. Lightened Up Roasted Butternut Squash with Apples & Pecans/Giveaway » Nutmeg Notebook says:

    […] dish several times – and we even used the carrying case to take a hot casserole dish of Morroccan Roasted Vegetables to a friends house on a very cold night. It stayed piping hot in the bag for an hour or so. When we […]

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