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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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Roasted vegetables...yummy!12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.) 3/4 C olive oil 1/8 C Worcestershire sauce plus 1 Tbsp 1 1/2 Tbsp paprika 1 Tbsp garlic salt