Moroccan Roasted Vegetables

• 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 ounces chickpeas, drained and rinsed
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cumin
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne

1. Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
2. Bake at 400F for 20 minutes.
3. Remove from oven, stir well and bake for another 20 minutes.
4. Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

onion, zucchini, eggplant, sweet potato, red pepper, tomatoes, chickpeas, garlic, olive oil, lemon juice, cumin, turmeric, cinnamon, paprika, cayenne

Taken from www.food.com/recipe/moroccan-roasted-vegetables-170031 (may not work)