Turkish Turlu with Rice

I went to a Turkish restaurant and had this dish.  It was SO good (not to mention so healthy) that I had to try to re-create it at home.  It was such an easy, hearty meal for the whole family!  I will definitely be making this many more times.

Ingredients:
1.5 lbs zucchini, cut into large, bite size pieces
1 lb asian eggplants, cut into large, bite size pieces (I omitted because I don't especially like eggplant)
3 large carrots, cut into large, bite size pieces
2 green or red bell peppers, cut into large, bite size pieces
2 medium Yukon Gold potatoes (3/4 lb), peeled and diced
2 medium sweet potatoes, peeled and diced
1 red onion, sliced 1/2 inch thick
3 Tbsp olive oil
1 garlic clove, thinly sliced
1/4 tsp ground allspice
1 tsp ground coriander
2 cups canned tomato sauce, low sodium
1/2 cup canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
season with dried Dill if desired
White or brown rice

Directions:
Preheat oven to 425 degrees.
In a large bowl, toss eggplant, carrots, bell peppers, potatoes, onions, olive oil, garlic, allspice and coriander. Season with salt and pepper if desired.  Transfer to a large cookie sheet with raised edges or roasting pan.  Roast in oven for 45 minutes, stirring every 15 minutes to ensure even cooking.  Meanwhile, toss zucchini in a bit of olive oil to lightly coat.  After the vegetables in the oven have roasted for 45 minutes, add the zucchini to the roasting pan and cook for another 15 minutes.  Stir in tomato sauce and chickpeas and cook for an additional 10 minutes to blend flavors.  Remove from oven.  Stir in parsley and cilantro.  Serve atop rice and garnish with a sprinkling of dill.  Serve alongside hummus and pita bread for an authentic middle eastern meal!

Recipe taken from: http://www.foodandwine.com/recipes/turlu-turlu