1 red onion, cut into wedges
600g butternut pumpkin, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
3 zucchini, sliced into 3cm-thick rounds
1 punnet cherry tomatoes
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix
I tsp chopped chillies (or to taste
1 x 400g cans diced tomatoes
400g can chickpeas, drained, rinsed
baby spinach leaves and good quality goats cheese, to serve
Preheat oven to 220°C.
Combine onion, pumpkin, eggplant, zucchini and tomato in a large roasting pan.
Drizzle with oil and sprinkle with spice mix and chopped chilli. Toss to combine.
Roast, turning vegetables occasionally, for 30 minutes or until golden.
Pour tinned tomato over vegetables and stir to combine. Bake for 15 minutes adding chickpeas for final 5 minutes of cooking.
Remove pan from the oven and let stand for 5 minutes before serving on a bed of spinach leaves and sprinkled with goats cheese.