Vegetable tray bake


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


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.

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