Roasted Moroccan Veggies

Ingredients

• 5 tbsp extra-virgin olive oil
• 1/2 small lemon squeezed for juice or 1 tbsp of lemon juice
• 2 large cloves garlic, minced
• 2 tsp Sea salt
• 2 tsp Splendor Garden Organic Moroccan Rub
• 1 large yellow onion, diced
• 1/2 medium zucchini, cut into 1/2-inch cubes
• 1 medium unpeeled sweet potato, cut into 1/2-inch cubes
• 1 cup grape tomatoes, halved
• 2 packed tbsp golden raisins
• 1/2 cup loosely packed fresh cilantro leaves, chopped

Directions

1. Preheat the oven to 400 degrees F. Spray two cookie sheets with nonstick cooking spray.
2. Mix the together 3 tbsp of the oil, lemon juice, garlic, salt, and Splendor Garden Moroccan Rub in a large bowl. Add the onions, sweet potatoes, zucchini and tomatoes and toss until vegetables are coated.
3. Spread the mixture evenly onto both cookie sheets.
4. Roast until the sweet potatoes are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
5. Transfer the vegetables to a large bowl. Toss with the raisins, cilantro and remaining 2 tbsp of oil. Season to taste with salt.