Roasted Veggies and Chickpeas
- Number of Servings: 10
Ingredients
Vegetables:1 can of chickpeas2 large Zucchini2 Green Peppers2 Large Eggplants3 Carrots4 PotatoesShallots or onions5 cloves of GarlicSpices: approximate guess of what I used is1-2 Tablespoons ofTurmeric, Cumin, and Paprika1 tbs saltpepper to tasteOther ingredients:Olive OilFeta
Chop vegetables. Soak eggplant for 15 min then rinse.
Toss together with olive oil, salt, pepper, and spices.
Sometimes it's better to start the potatoes cooking first, and then add other veggies. Add the Green Peppers later in the cooking.
Place in broiler for approximately 40 minutes, but check on it and turn veggies every 15 minutes or so.
When veggies look done or almost done, add feta and broil for 2 more minutes.
Eat with couscous or pita.
Number of Servings: 10
Recipe submitted by SparkPeople user SATSKUKI.
Toss together with olive oil, salt, pepper, and spices.
Sometimes it's better to start the potatoes cooking first, and then add other veggies. Add the Green Peppers later in the cooking.
Place in broiler for approximately 40 minutes, but check on it and turn veggies every 15 minutes or so.
When veggies look done or almost done, add feta and broil for 2 more minutes.
Eat with couscous or pita.
Number of Servings: 10
Recipe submitted by SparkPeople user SATSKUKI.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 10.4 g
- Cholesterol: 7.6 mg
- Sodium: 1,338.7 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 10.9 g
- Protein: 9.6 g
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