Roasted Moroccan-Style Vegetables
Recipe from Food Network
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 and 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
Method
- Heat the oven to 400°F and spray two rimmed baking sheets.
- Whisk 3 tablespoons oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin, and ginger. Add the onion, eggplant, sweet potato, and tomatoes; toss well and divide between the sheets.
- Roast 50 to 55 minutes, rotating and switching the trays halfway through, until the vegetables are lightly browned and softened.
- Transfer to a bowl and toss with the apricots, cilantro, and remaining 2 tablespoons oil. Season to taste.