Moroccan Roasted Vegetables


4.6 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.4
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 380.9 mg
  • Total Carbs: 72.9 g
  • Dietary Fiber: 14.6 g
  • Protein: 10.6 g

View full nutritional breakdown of Moroccan Roasted Vegetables calories by ingredient


Introduction

From the Moosewood Restaurant New Classics cookbook From the Moosewood Restaurant New Classics cookbook
Number of Servings: 4

Ingredients

    1 medium onion
    1 medium zucchini
    1 small eggplant
    1 large yam
    1 large red bell pepper
    2 medium tomatoes
    1 can chickpeas
    3 garlic cloves
    2 Tbsp. olive oil
    1 Tbsp. lemon juice
    1 Tbsp. cumin
    1.5 tsp turmeric
    1.5 tsp cinnamon
    1.5 tsp paprika
    0.25 tsp cayenne
    2 tsp salt
    1 small box of raisins

Directions

Slice or chop vegetables, combine all ingredients (except raisins), cook at 400F for 20 min., then stir and cook 20 min., until veggies are tender. Remove from oven, add raisins, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AJKELLY_44.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    This was delicious! I drained and rinsed the chickpeas. Forgot to buy raisins - it was yummy anyway but could see how the raisins would make it even better. Highly recommend. - 8/31/09


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    Very Good
    They are a bit spicy, but I recommend them! - 1/30/12


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    Very Good
    My DH and I really liked this. It is similar to a recipe we dehydrate and take on canoe trips. Served it with spaghetti squash. - 8/22/11


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    Very Good
    I just served this to my family; we really enjoyed it. Even my husband, who rarely eats vegetables, liked it! - 7/10/11


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    substituting Mrs Dash for the salt and serving this at Casa Blanca Valentine party. - 1/30/11