Moroccan Roasted Vegetables

1. 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).

2. Bake at 400F for 20 minutes.

3. Remove from oven, stir well and bake for another 20 minutes.

4. Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

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Nutrient	Quantity
Total fats	55.417 g
Protein	93.3918 g
Carbohydrates	299.6965 g
Energy	2001.1512 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6989 g
Water	394.2344 g
Aspartic acid	10.9941 g
Calcium, Ca	384.0597 mg
Lutein + zeaxanthin	1050.362 g
Fiber, total dietary	60.0353 g
Fatty acids, total saturated 22:0	0.0364 g
Carotene, beta	2322.9285 g
Niacin	9.018 mg
Vitamin A, RAE	217.0053 g
Arginine	8.5363 g
Riboflavin	1.0669 mg
Tocopherol, beta	0.0668 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0171 g
Fatty acids, total saturated 20:1	0.0975 g
Glutamic acid	16.8993 g
Sodium, Na	135.0867 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4088 g
Total lipid (fat)	55.417 g
Manganese, Mn	92.3532 mg
Fructose	5.2087 g
Proline	3.7801 g
Fatty acids, total saturated 16:0	5.4489 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.2896 g
Choline, total	454.109 mg
Fatty acids, total polyunsaturated 18:1 t	0.0025 g
Sugars, total	57.7916 g
Serine	4.5555 g
Fatty acids, total saturated 10:0	0.0426 g
Fatty acids, total saturated 18:0	0.9532 g
Vitamin B-6	2.8534 mg
Selenium, Se	2.7242 g
Ash	15.0869 g
Fatty acids, total saturated 18:1 undifferentiated	26.0297 g
Pantothenic acid	7.332 mg
Phenylalanine	4.8563 g
Copper, Cu	3.1544 mg
Betaine	1.0644 mg
Thiamin	2.2495 mg
Methionine	1.1895 g
Iron, Fe	26.8474 mg
Carbohydrate, by difference	299.6965 g
Phosphorus, P	1243.3173 mg
Folate, total	2435.5876 g
Tocopherol, gamma	0.6738 mg
Lycopene	6329.58 g
Alanine	3.9045 g
Valine	3.841 g
Fatty acids, total saturated 18:2 undifferentiated	14.5591 g
Glycine	3.7959 g
Carotene, alpha	268.9875 g
Glucose (dextrose)	5.5008 g
Fatty acids, total saturated 14:0	0.0681 g
Zinc, Zn	13.1963 mg
Isoleucine	3.8815 g
Tocopherol, delta	0.0086 mg
Fatty acids, total saturated 12:0	0.0041 g
Fatty acids, total polyunsaturated	15.258 g
Fatty acids, total saturated 14:1	0.0072 g
Tocotrienol, gamma	0.0054 mg
Fatty acids, total polyunsaturated 17:1	0.0412 g
Leucine	6.4322 g
Tocotrienol, alpha	0.2103 mg
Vitamin A, IU	4354.6254 IU
Folate, DFE	2435.5876 g
Tryptophan	0.8992 g
Vitamin C, total ascorbic acid	72.1808 mg
Phytosterols	103.881 mg
Galactose	0.0066 g
Fatty acids, total polyunsaturated 18:1 c	0.0593 g
Fatty acids, total saturated 20:0	0.1178 g
Tyrosine	2.2698 g
Vitamin K (phylloquinone)	78.6115 g
Fatty acids, total saturated	6.694 g
Histidine	2.4887 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0036 g
Fatty acids, total monounsaturated	26.5845 g
Threonine	3.4 g
Folate, food	2435.5876 g
Fatty acids, total polyunsaturated 17:0	0.021 g
Cryptoxanthin, beta	242.161 g
Vitamin E (alpha-tocopherol)	10.2793 mg
Fatty acids, total trans	0.0025 g
Fatty acids, total trans-monoenoic	0.0025 g
Magnesium, Mg	418.9415 mg
Lysine	6.047 g
Potassium, K	4188.0208 mg
Cystine	1.2365 g
Fluoride, F	6.868 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Cinnamon	1.5 1/2	0	0	0
Onion	1	44	10.274	0.11
Potato	1	0	0	0
Paprika	1.5 1/2	9.729	1.8627	0.4447
Tomato	2	44.28	9.5694	0.492
Zucchini	1	2.31	0.3421	0.044
Turmeric	1.5 1/2	14.04	3.0213	0.1462
eggplant	1	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
red pepper	1	0	0	0
cumin	1 tablespoon	22.5	2.6544	1.3362
chickpea	15 ounces	1607.4162	267.6901	25.6846
cayenne	0.25 teaspoon	1.431	0.2548	0.0777