Moroccan Roasted Vegetables (Gluten-Free, Whole30)

When I was in college (at Ithaca College) in Ithaca, NY, I was introduced to Moosewood Restaurant. Perhaps you have a Moosewood cookbook at home (I have several). If you're not familiar with this restaurant, it's very well known for its vegetarian and vegan farm-to-table cuisine and has been named one of the "13 Most Influential Restaurants In The 20th Century" by Bon Appétìt magazine.

Going to Moosewood was always a treat for me in college, as it was always reserved for special occasions like celebrations, birthdays or family visits. I mean, I was a poor college student after all! After college, I stocked up on Moosewood cookbooks so I could relive my fond memories of meals at the restaurant. Recently, I had a hankering for some Moroccan Roasted Vegetables, so I adapted a recipe from their "New Classics" cookbook, and fell in love all over again. This flavorful veggie dish is as easy as it gets - cut up the vegetables, toss with olive oil and spices, and roast. It's gluten-free, dairy-free, and Whole30-approved!

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Moroccan Roasted Vegetables

Prep time: 15 min
Cook time: 45 min

Serves 4

Moroccan Roasted Vegetables w/ Turkey Meatballs

Moroccan Roasted Vegetables w/ Turkey Meatballs


  • 1/2 red onion, chopped
  • 1 medium eggplant, cubed
  • 1 red bell pepper, chopped
  • 1 heirloom tomato, chopped
  • 15 oz BPA-free can garbanzo beans
  • 3 Tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 1 Tbsp cumin
  • 1.5 tsp turmeric
  • 1.5 tsp cinnamon
  • 1/4 tsp cayenne
  • 2 tsp salt
  • pepper to taste

Note: This dish is also amazing with diced sweet potato and zucchini!


  1. Pre-heat the oven to 400°F.
  2. Wash a chop all vegetables; add to a large bowl with garbanzo beans.
  3. Add olive oil, lemon and lime juice, and all spices. Mix well.
  4. Place into a rectangular baking dish lined with parchment paper.
    (I love my  Le Creuset enamel cast iron pan)
  5. Roast in the oven for 25 min; remove and mix the vegetables to ensure even roasting.
  6. Add back to the oven for 25 additional minutes (~50 min total).
  7. Remove from the oven; let cool and serve.

I love to serve these vegetables as a side dish with baked/grilled salmon, turkey meatballs over leafy greens (as in the image above), or just cauliflower rice for a simple, light meal.