Roasted Moroccan Vegetables (surprise vegan!)

If you wish, serve on top of couscous with toasted almonds on top. 

Warning: Turmeric will stain things yellow!  Keep it away from clothes and put foil down on baking sheets before roasting.

Ingredients:

1 medium onion, cut into slices

1 medium zucchini, cut into semi-circles

1 small eggplant, cut into semi-circles

1 large sweet potato, cut into semi-circles

1 large red bell pepper, sliced into strips

2 medium fresh tomatoes, chopped

1 ½ cups cooked chickpeas (15.5 oz. can, drained)

3 garlic cloves, minced

2 tbs. vegetable oil

1 tb. Lemon juice

1 tb. Cumin

1 ½ teaspoons turmeric

1 ½ teaspoons ground cinnamon

1 ½ teaspoons paprika

¼ teaspoon cayenne

2 teaspoons salt

Directions:

In a very large bowl or on a baking sheet, thoroughly mix together the vegetables, garlic, oil, lemon juice, and seasonings.

Spread the vegetables onto a foil-lined baking sheet.  Bake for 20 minutes.  Remove form the oven and stir well, then bake for another 20 minutes until the vegetables are tender.