Moroccan Roasted Veggies

So I was in the mood to impress my parents, and I set out on tackling a much larger culinary challenge. I found a recipe in a cookbook by Susie Fishbein called "Moroccan Spiced Vegetables." Knowing that my dad has been a big fan of Moroccan flavors before, I decided to give it a shot. All the ingredients were natural, nothing was fried, so I figured it would be a smart and healthy vegetarian option.

The recipe called for zucchini, onion, leeks, and carrots. To make it more colorful I used green and yellow zucchini, red and white onion, and orange and white carrot (or parsnip). Each vegetable was chopped up into pretty large chunks, and then coated in a mixture of olive oil, lemon juice, salt, paprika, garlic, cumin, ginger, and cilantro.

The vegetables literally had to cook for 90 minutes, which feels like FOREVER while the aromas fill your house and make you sooo anxious to just open the oven and inhale the scent.

Absolutely phenomenal. The taste was exotic and totally unique. They were a little soft, so they probably could have baked a little longer, but trust me, they were delicious.

Turns out that my decision to add some color was a good one! My mom swears that her favorite vegetable in the dish was the parsnip! Yay spur-of-the-moment ideas!!!