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
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
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.