In bowl, toss together red pepper, onion, zucchini and eggplant. Reserve 1 tsp (5 mL) olive oil. In small bowl, whisk together remaining olive oil, paprika, salt, garlic powder, nutmeg, ginger, coriander, cloves and cumin. Drizzle over vegetables, tossing to coat well. Roast for 13 to 15 minutes or until tender-crisp; let cool slightly.