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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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