Moroccan Roasted Vegetables

I made this vegetable side dish to go with Moroccan Chicken with Apricots, Almonds & Chickpeas . However, I left out the chick peas because they were also in the chicken.

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Moroccan Roasted Vegetables

Serves 4

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 oz chickpeas, drained and rinsed
3 garlic cloves, minced
2 Tbs olive oil
1 Tbs lemon juice
1 Tbs cumin
1 1/2 tsp turmeric
1 1/2 tsp cinnamon
1 1/2 tsp paprika
1/4 tsp cayenne

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11×17″ cookie sheet.

Bake at 400F for 20 minutes.

Remove from oven, stir well and bake for another 20 minutes.

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