Roasted Moroccan Style Vegetables Recipes

MOROCCAN ROASTED VEGETABLES

Steps:

• 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).
• Bake at 400F for 20 minutes.
• Remove from oven, stir well and bake for another 20 minutes.
• Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

MORROCAN-SPICED ROASTED VEGETABLES

Steps:

• Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

MOROCCAN-SPICED ROASTED VEGETABLES

Steps:

• Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
• Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
• Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

ROASTED MOROCCAN-STYLE VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
• Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
• Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.