Roasted Moroccan-Style Vegetables Recipe

Name: Roasted Moroccan-Style Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with cooking spray.
2
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl.
3
Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables.
4
Divide among the prepared baking sheets and arrange in a single layer.
5
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.
6
Transfer the vegetables to a large bowl.
7
Toss with the apricots, cilantro and remaining 2 tablespoons of oil.
8
Season to taste with salt.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 5 tablespoons extra-virgin olive oil, Juice of 1/2 small lemon (about 1 tablespoon), 2 large cloves garlic, minced, and more.

Yes, Roasted Moroccan-Style Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Moroccan-Style Vegetables

How did you like this recipe?

Frequently Asked Questions