1 red onion cut chunky

2 cloves garlic pressed or grated

4 yellow squash

2 zucchini sliced

10-12 mushrooms in halves if small or quartered if large

1 small cauliflower cut into florets

2 red capsicum cut chunky

1 large sweet potato cut into cubes

1 eggplant ( optional)


1 . tsps Vegetable salt

1 tblsp Lemon pepper

1 tblsp Ground cumin

. cup olive oil

Final Touches 

1 tin Butter beans

Handful of mint, washed and chopped

Fetta cheese cubed (optional)

1 cup cherry tomatoes


Cut all vegetables to desired size. Place all vegetables except sweet potato and eggplant in a baking tray.

Stir seasoning and oil through these vegetables. Place sweet potato in a tray and chopped eggplant in another tray. Coat sweet potato and eggplant with a little oil.

The eggplant and the sweet potato take a little longer to cook, so place these in the oven first. After 5 minutes place the seasoned vegetable tray in the oven to cook. Stir occasionally to cook evenly.

When all vegetables are just cooked, take out of the oven and place in a large bowl all together with butter beans, mint and other final touch ingredients. Stir gently until combined then ladle into serving dish.

These vegetables are delicious served over couscous.

Gluten free Wheat free (Dairy free without option)