Moroccan BBQ Roasted Vegetables

Last night I made the most fab roasted veggie dish – it’s a variation on one from Moosewood (a great series of vegetarian cookbooks). Theirs they make in the oven, but with BBQ season I figure why not roast over a flame?!?


1  onion, cut into 1/4-inch thick slices
1  zucchini, cut into 1/4-inch thick circles
1  eggplant, cut into 1/2-inch thick semi-cirlces
1  sweet potato, peeled and cut into 1/4-inch thick semi-cirlces
1  red pepper, cut into 1/4-inch strips
2  tomatoes, chopped
1 1/2 cups cooked chickpeas or 1  can (15.5-ounces), drained
3  cloves garlic, minced or pressed
2 TBSP vegetable oil
1 TBSP fresh lemon juice
1 TBSP ground cumin
1 1/2 TSP turmeric
1 1/2 TSP ground cinnamon
1 1/2 TSP paprika
1/4 TSP cayenne
2 teaspoons salt
Optional rice for serving
Add all ingredients to a very large bowl, stir to combine.
Wrap mixture in two large foil packets while your BBQ is preheating over medium high heat.
Cook at 400 degrees for 20 minutes. Carefully open the packets, stir contents, re-seal and cook another 20 minutes or until vegetables are cooked through. The sweet potato will take the longest so use that as your guide.
Serve on its own, with rice or another grain for a great meal! Also awesome with nuts, raisins or other dried fruit sprinkled on top.

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