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Roasted Moroccan-Style Vegetables
Ingredients
- Nonstick cooking spray
- 5 tablespoons extra-virgin olive oil
- Juice of 1/2 small lemon (about 1 tablespoon)
- 2 large cloves garlic, minced
- Kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 large yellow onion, diced
- 1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes
- 1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes
- 1 cup grape tomatoes, halved
- 8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins
- 1/2 cup loosely packed fresh cilantro leaves, chopped
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