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    Vegan, Gluten free


    • 1/2 cup Cilantro, loosely packed fresh leaves
    • 1 tsp Coriander, ground
    • 8 Dried apricots
    • 1 Eggplant (about 1 pound), medium
    • 2 large cloves Garlic
    • 1/4 tsp Ginger, ground
    • 1 cup Grape tomatoes
    • 1/2 Lemon (about 1 tablespoon), Juice of small
    • 1 Sweet potato (about 12 ounces), medium
    • 1 Yellow onion, large

    Baking & Spices

    • 1/2 tsp Cinnamon, ground
    • 1 Kosher salt

    Oils & Vinegars

    • 1 Cooking spray
    • 5 tbsp Olive oil, extra-virgin

    Nuts & Seeds

    • 1/4 tsp Cumin, ground

    Roasted Moroccan-Style Vegetables #Veggies #MyPlate



    • Cathy Atchison

      Roasted Moroccan-Style Vegetables : This high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced by the warm spice.

    • Rachel Reece

      Roasted Moroccan-Style Vegetables (Thrifty cookbook) uses red onion, sweet potato, bell peppers, leek, garlic, couscous, fresh mint, lemon juice

    • Marsha Bradford

      Get this all-star, easy-to-follow Roasted Moroccan-Style Vegetables recipe from Food Network Kitchen.

    • Andrea Parsons

      Roasted Moroccan-Style Vegetables Recipe : Food Network Kitchen : Food Network -

    • Amber Hurley

      Roasted Moroccan-Style Vegetables recipe from Food Network Kitchen via Food Network

    • Lori Woodward

      Roasted Moroccan-Style Vegetables Make with less oil?

    • Food Network

      Roasted Moroccan-Style Vegetables #Veggies #MyPlate

    • Mandi B

      Roasted Moroccan-Style Vegetables - Yum!

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