Moroccan Roasted Veggies

This is modified from a Moosewood recipe.  I make about 1 1/2 cups dried quinoa to go with this.


I used to roast the veggies open, but it dries them out, so I’ve opted to use foil packets this time.

  • 1 large onion, cut in 1/4 inch slices
  • 2 zucchini, cut in 1/4 inch thick semi circles
  • 1 really big sweet potato, microwaved whole for 4 minutes, then cut into 1 inch cubes
  • 1 large red pepper, cut in 1/4 inch strips
  • 2 tomatoes, chopped
  • 1 can chickpeas, drained
  • 5 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne, or to taste
  • 1 tsp salt

Preheat oven to 400 degrees.  In a large bowl, mix together all ingredients.  Use 2 – 3 foil packets to contain all of the veggies, using this process for each:  Place a large (2 – 3 foot long) piece of foil on your counter.  Put a portion of the veggies in the center. Bring the long ends of the foil in towards the center and roll a few times to seal.  Then carefully roll or fold in the exposed ends.  Repeat with another packet or two.  Place on a baking sheet (in case it leaks, which it shouldn’t if you sealed it well) and bake for 20 – 30 minutes.  (Cooking time depends on size of pieces.)

Serve over quinoa.

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