6 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
2 teaspoons cumin
? teaspoon cinnamon
2 small zucchini, cut into matchsticks
1 green bell pepper, cut into matchsticks
1 onion, halved and slivered
1 large eggplant, peeled and diced
1 15-ounce can of chickpeas, drained and rinsed
1 15-ounce can of diced tomatoes
? cup tomato juice
? cup cilantro
salt and pepper
3 cups cooked couscous
Heat oven to 450. Lightly oil a shallow roasting or half sheet pan.
In large bowl, combine oil, vinegar, garlic, cumin, and cinnamon. Add zucchini, bell pepper, onion, and eggplant and toss to coat. Arrange in a single layer in pan. Roast 30-40 minutes, until vegetables are tender and lightly browned, stirring occasionally.
Transfer to a large saucepan and add chickpeas, tomatoes, tomato juice, cilantro, salt and pepper. Warm through. Serve over couscous.
from The Roasted Vegetable.