Follow these simple steps to create delicious and perfectly roasted Moroccan vegetables:

1. Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Parchment paper also helps in even browning and prevents the vegetables from drying out too much on the bottom. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil.
2. Prepare the Vegetables: Wash and dry all the vegetables thoroughly. This is important because excess moisture can steam the vegetables instead of roasting them, preventing them from caramelizing properly. Trim the ends of the carrots and zucchini. Peel the red onion and garlic cloves.
3. Chop the Vegetables: Cut all the vegetables into roughly uniform, bite-sized pieces, about 1-inch to 1.5-inch cubes. This ensures even cooking. Larger pieces will take longer to cook, while smaller pieces might burn before the larger ones are tender. Aim for similar sizes so everything cooks at the same rate.
   • Carrots: Slice into thick rounds or half-moons.
   • Zucchini: Cut into half-moons or chunks.
   • Bell Peppers: Remove seeds and membranes, then chop into squares or strips.
   • Red Onion: Cut into wedges or chunks.
   • Eggplant: Cut into cubes, no need to peel unless the skin is very tough.
   • Potatoes (if using): Cube into similar sizes as other vegetables.
   • Garlic: Mince the garlic cloves finely.
4. Combine Vegetables and Spices in a Large Bowl: Place all the chopped vegetables in a large bowl. Ensure you are using a bowl large enough to comfortably toss all the vegetables without them spilling out.
5. Prepare the Moroccan Spice Blend: In a small bowl, combine the ground cumin, ground coriander, turmeric powder, paprika, ground ginger, cinnamon, cayenne pepper (or red pepper flakes), salt, and black pepper. Mix well to ensure all the spices are evenly distributed. You can adjust the amount of cayenne pepper to control the heat level. For a more complex flavor, you can lightly toast the whole spices in a dry pan before grinding them, but this is optional.
6. Dress the Vegetables with Olive Oil, Spices, and Garlic: Pour the olive oil over the vegetables in the bowl. Sprinkle the Moroccan spice blend and minced garlic over the vegetables.
7. Toss to Coat Evenly: Using your hands or a large spoon, toss the vegetables thoroughly to ensure they are evenly coated with olive oil, spices, and garlic. Make sure every piece is nicely coated for maximum flavor and even roasting. This step is crucial for distributing the flavor throughout the dish.
8. Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables rather than roast them. If necessary, use two baking sheets to ensure a single layer. Roasting in a single layer allows for proper air circulation and browning.
9. Roast in the Preheat Oven: Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized. The roasting time may vary depending on the size of your vegetable pieces and your oven. Check for tenderness by piercing a carrot or potato with a fork; it should be easily pierced but not mushy.
10. Stir Halfway Through (Optional but Recommended): For more even roasting, you can stir or toss the vegetables halfway through the roasting time (around 20 minutes). This helps to ensure all sides of the vegetables get exposed to the heat and brown evenly.
11. Add Lemon Juice and Fresh Herbs (Optional): Once the vegetables are roasted and tender, remove the baking sheet from the oven. Squeeze fresh lemon juice over the roasted vegetables. This brightens the flavors and adds a refreshing touch. If using, sprinkle chopped fresh cilantro or parsley over the top for a fresh, herbaceous finish.
12. Serve Warm: Serve the Moroccan Roasted Vegetables immediately while they are warm and flavorful. They are delicious as a side dish or as a main course.