Roasted Vegetables with Morocan Spice Cheese Croutons

Ingredients

• 3 Japanese eggplants, diced ( about 4 cups)
• 2 medium zucchini, diced (about 3 cups)
• 1 1/2 tbsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp Aleppo pepper or red pepper flakes
• 1/4 tsp salt
• 1/8 tsp pepper
• 5 tbsp extra virgin olive oil
• 2-15 oz cans of organic chickpeas
• 1 cup fresh chopped parsley
• 1 lemon
• Cheese Croutons (recipe follows)

Instructions

1. 1

   Preheat oven to 400F. Line 2 large baking sheets with parchment paper

2. 2

   Combine all the spices together in a small bowl.

3. 3

   Arrange diced eggplant on one of the lined baking sheets. Drizzle with 2 tablespoons of olive oil and about 1/4 of the spice mixture. Do the same with diced zucchini on the other lined baking sheet

4. 4

   Bake both at 400F for 35 minutes.

5. 5

   In the meantime. in a large skillet heat 1 tablespoon of olive oil. Add drained chickpeas and the remaining spice mixture. Mix well so all the chickpeas get swell coated with the spices. Cook over medium heat for 5 minutes

6. 6

   Before serving, combine vegetables and chickpeas on a platter, squeeze fresh lemon on top, sprinkle with fresh parsley and top with fried cheese croutons ( recipes follows)