Moroccan Roasted Vegetables
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2011-01-26, courtesy Kristin, from Moosewood Restaurant New Classics p 263, via Anon and the food course

Ingredients
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2 medium onions, cut into 1/4 inch slices
2 medium zucchinis, cut into 1/4 inch semi-circles
2 small eggplants cut into 1/2 inch semi-circles
2 large sweet potatoes, peeled and cut into 1/4 inch chunks
2 large red bell peppers, sliced into 1/4 inch strips
4 medium fresh tomatoes, chopped
3 cups cooked chickpeas (2 15.5 oz cans drained)
6 garlic cloves, minced
4 Tbs vegetable oil
2 Tbs fresh lemon juice
2 Tbs ground cumin
3 tsp turmeric
3 tsp ground cinnamon
3 tsp paprika
1/2 tsp cayenne
4 tsp salt
Couscous or Quinoa
Toasted almonds
Raisins
Hard boiled eggs
Feta cheese

Directions
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1. Preheat over to 400
2. In a large bowl, thoroughly mix together all the ingredients up to and including the salt.  Spread the veggies onto an unoiled baking tray (11 x 17)
3. Bake for 20 minutes.  Remove from oven and stir well, then bake for another 20 minutes until the veggies are tender.
4. Serve warm, over a grain (couscous or quinoa), topped with toasted almonds, raisins, chopped hard-boiled eggs, and feta cheese.