Jonathan and Lynae Kamm

• 1 medium onion, cut into 1/4 inch slices
• 1 medium zucchini, cut into 1/4 inch thick semi-circles
• 1 small eggplant, cut into 1/2 inch thick semi-circles
• 1 large sweet potato, peeled and cut into 1/4 inch thick seim-circles
• 1 large red bell pepper, sliced into 1/4 inch strips
• 2 medium fresh tomatoes, chopped
• 1 1/2 cups cooked chickpeas (15.5 ounce can, drained)
• 3 garlic cloves, minced or pressed
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon ground cumin
• 1 1/2 teaspoons tumeric
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne
• 2 teaspoons salt

The colorful roasted vegetables in this recipe are softer and saucier than typical roasted vetables, but the high heat and rapid cooking still infuse the vegetables with a roasted flavor and an intoxicating aroma.

Serve over a grain, such as couscous, topped with toasted almonds, raisins, chopped hard-cooked eggs, or grated feta cheese. Or we like to just eat it plain, over a very nutty-flavored rice, such as brown short-grain rice.

Serves 4

Preheat the oven to 400 degrees.

In a large bowl, thoroughly mix together the onions, zucchini, eggplant, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.

Spread the vegetables onto an unoiled 11 x 17 inch baking tray. Bake for 20 minutes. Remove from the oven and stir well; then bake for another 20 minutes, until the vegetables are tender.

Serve warm.

(If you like measuring, aim for 1 1/2 to 3 cups of each vegetable - about 11 to 12 cups total.