Ingredients

1 bunch of So Sweet bunched carrots, peeled, trimmed and sliced in half lengthwise
1 eggplant, cut in half and then into 4 slices lengthwise
1 head garlic, cut in half through the middle
2 capsicums, deseeded and cut into strips
¼ pomegranate, seeds removed
1 cup of Greek yoghurt
1 tablespoon olive oil
2 tablespoons Moroccan paste*
Salt and pepper
Mint leaves

*If Moroccan paste is unavailable, use 1 tablespoon of a supermarket Moroccan spice blend with 2 tablespoons of oil

Directions

1. Preheat oven to 180°C fan bake.

2. Prepare the vegetables and place all except the garlic in a large bowl. Add the Moroccan paste, a good pinch of salt and some pepper, and 1 tablespoon of oil and mix well.

3. Place vegetables on a baking tray and roast until cooked, around 30 minutes. Squeeze the roasted garlic from the bulb and mix through the vegetables.

4. In a small bowl, mix yoghurt with a spoon until smooth, then spread over a serving dish.

5. When the vegetables are cooked, leave them to cool a little, then pile them onto the dish on top of the yoghurt.

6. Add a little more seasoning and top with pomegranate seeds and torn mint leaves.