Roasted Moroccan-Style Vegetables
- Level: Easy
- Yield: Serves 6
-
- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 680 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 6 grams
- Protein
- 2 grams
- Sugar
- 9 grams
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
Ingredients
Nonstick cooking spray
5 tablespoons extra-virgin olive oil
Juice of 1/2 small lemon (about 1 tablespoon)
2 large cloves garlic, minced
Kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 large yellow onion, diced
1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
1 cup grape tomatoes, halved
8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
1/2 cup loosely packed fresh cilantro leaves, chopped
Directions
- 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.