Preheat the oven to 200ºC.
To prepare the dressing, combine the yoghurt, mint, lemon & pepper seasoning, honey and lemon juice in a bowl and set aside.
Place the capsicums, pumpkin, onion and eggplant in a roasting dish. Drizzle with the oil and sprinkle with the moroccan seasoning. Roast in the oven for 15 minutes.
Add the courgette slices and asparagus and cook for a further 15 minutes, or until the vegetables are tender and golden brown.
Drizzle over the dressing and serve warm or as a salad