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Moroccan Roast Vegetables with Lemon Pepper & Mint Dressing

Moroccan Roast Vegetables with Lemon Pepper & Mint Dressing

serving size icon
Serves 4


  • 2 red capsicums, deseeded and cut into wedges
  • 500 g pumpkin, peeled and cut into chunks
  • 1 red onion, cut into wedges
  • 1 eggplant, cut into chunks
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Select Moroccan Seasoning
  • 2 courgettes, thinly sliced lengthwise
  • 1 bunch asparagus, ends trimmed

Lemon Pepper & Mint Dressing

  • 1 cup Greek yoghurt
  • 1 tsp dried mint
  • 1 tsp honey
  • 1 tsp lemon & pepper seasoning
  • 2 tsp lemon juice


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

This recipe was sent in by Food Magazine


Qty Price
Fresh Produce Capsicum Red $2.79 ea
$2.79 ea
Fresh Produce Pumpkin Crown Cut $3.30 kg
$3.30 kg
Countdown Onions Brown
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Eggplant $3.99 ea
$3.99 ea
Countdown Seasoning Moroccan $2.00 ea
$2.00 ea
Fresh Produce Courgette Nz $8.99 kg
$8.99 kg
Yoplait Yoghurt Tub Greek Natural $5.19 ea
$5.19 ea
Greggs Herbs Mint Dried Rubbed $2.39 ea
$2.39 ea
Arataki Clover Honey $4.00 ea
$4.00 ea
Masterfoods Pepper Lemon Seasoning
arrow icon exclamation icon Out of stock Out of stock
Golden Sun Asparagus Spears $4.30 ea
$4.30 ea
Fresh Produce Lemons Imported $8.50 ea
$8.50 ea


Qty Price
Countdown Olive Oil Classic $5.80 ea
$5.80 ea