Moroccan Vegetables

• 3/4 teaspoon crushed red pepper flakes
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon fennel seed
• 1/4 teaspoon ground cinnamon
• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 3/4 cup virgin olive oil
• 1 small eggplant, cut into 1 1/2 pieces
• 1 small yellow pepper, cut into chunks
• 1 small red pepper, cut into chunks
• 1 small onion, cut into chunks
• 2 small zucchini, cut into chunks
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup sliced almonds, toasted
• fresh cilantro
• harissa

1. Combine red pepper flakes, cumin, coriander and fennel seeds in a food processor.
2. Pulse to chop, then add the cinnamon, salt, pepper, honey, and vinegar and process to combine.
3. With the machine running, add the oil in a slow stream, process until well combined.
4. Preheat oven to 450u0b0F.
5. Toss eggplant, peppers, onions, and zucchini with the marinade in a bowl and coat well.
6. Transfer to a cookie sheet and roast , turning vegetables every 5 minutes until caramelized, 15 to 20 minutes.
7. Put the chickpeas into a serving bowl.
8. Pour the hot roasted vegetables over the beans and stir to combine.
9. Sprinkle with almonds and cilantro.
10. Serve with harissa in a small bowl on the side.

crushed red pepper, cumin, coriander seed, fennel seed, ground cinnamon, honey, balsamic vinegar, virgin olive oil, eggplant, yellow pepper, red pepper, onion, zucchini, chickpeas, almonds, fresh cilantro, harissa

Taken from www.food.com/recipe/moroccan-vegetables-301423 (may not work)