Roasted Veggies & Lemon Herb Yoghurt

A vibrant warm platter of roasted vegetables with a zesty herbed yoghurt, designed for grazing, sharing and long lunches. 🤤

Ingredients (serves 4):

• 250g Jarrahdale pumpkin, cut into bite-sized wedges
• 250g eggplant, sliced into thick rounds
• 150g green beans, sliced into halves
• 100g cherry tomatoes
• 2 tbsp garlic-infused olive oil
• Sea salt and cracked black pepper
• 2 tbsp toasted pumpkin seeds

Yoghurt Dressing

• 200g Greek yoghurt (lactose-free if required)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped parsley

Method:

1. Preheat oven to 200°C and line a large tray.
2. Toss pumpkin, eggplant and green beans with garlic-infused oil, salt and pepper, then roast for 30–35 minutes until just tender. Add the cherry tomatoes into the tray for the final 15 minutes.
3. Stir all yoghurt ingredients together until smooth.
4. Spoon yoghurt onto a serving platter and top with the warm roasted vegetables, or serve yoghurt in dipping ramekins.
5. Finish with pumpkin seeds and extra herbs, then serve immediately.