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Roasted Moroccan-Style Vegetables

Vegan • Gluten free • 1 hr to make • Serves 6


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
  • Marsha Bradford

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

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