INGREDIENTS
2 Spanish onions, quartered
2 large zucchinis, cut into large chucks
1 green capsicum
1 red capsicum
1 whole garlic head, slice across the top and place it in the baking dish
10 baby truss tomatoes
1 eggplant, roughly diced
2 cups of diced pumpkin
1 can organic chickpea (drained)
1 tbsp harissa paste (for mild use 1/2 tbsp)
1/3 cup olive oil
Yoghurt dressing
½ cup of coconut yoghurt
Zest of 1/2 lemon
2 tbsp chopped coriander
2 tbsp chopped parsley
3-4 bulbs of the baked garlic
METHOD
Place all of the chopped ingredients, chickpeas, harissa paste and olive oil in a bowl and mix with your hands until all the vegetables are coated evenly with the paste. Season with salt and pepper.
Transfer to a baking tray and add the garlic head. Bake in the oven at 180 degrees for 45 minutes.
Meanwhile, place of the yoghurt ingredients into a bowl and mix together.
When the vegetables are golden, remove from the oven and drizzle with the yoghurt dressing and top with fresh herbs.
NOTE: Feel free to use any vegetables you may have leftover in the fridge or pantry, and then buy extra if you need to.
Serves 4.
For more health tips and gut-related information, follow @living_naturally_therese on Instagram or join our Feel Fabulous by Friday Program.