Roasted Moroccan Veggies

 Roasted Moroccan Veggies:

Ingredients: Onion, zucchini, eggplant, sweet potato, bell pepper, tomatoes. (If you don't like any of these veggies, don't use them or add more of one and less of another)

Can of rinsed, drained and dried garbanzo beans

1/4 cup fresh lemon juice, 1/2 cup olive oil, 1 tbs tumeric & cumin, 1 tsp cinnamon, paprika, cayenne and salt. 

Preheat oven to 400. Mix everything in a large bowl. Put on a foil sprayed baking sheet and cook 30-40 minutes - stirring half way through