Moroccan Roasted Vegetables - cooking recipe

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Preparation

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17\" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.