Cumin and Chilli Roasted Vegetables with Roasted Garlic Yoghurt

This is a recipe sent in by my wonderful mum-friend Gemma, as one of her family favourites.  It's a Michelle Bridges recipe from her book, "Losing the last 5 kilos".  It's really tasty - I especially love the flavour of the roast garlic in the yoghurt - and you can use whichever veges you have on hand.  This serves 2 and comes in at only 287 calories per serve.

Ingredients

550g pumpkin, unpeeled, seeded and cut into 4cm chunks
2 onions, quartered
1 large zucchini, cut into 4cm chunks
1 large carrot, cut into 4cm chunks
1/2 lemon, quartered
6 cloves garlic, unpeeled
2 teaspoons cumin seeds
1/4 teaspoon dried chilli flakes
freshly cracked black pepper
2 teaspoons olive oil
1/2 cup low-cal yoghurt

Method
Preheat oven to 200*/180* fan forced.  Combine the vegies and garlic in a large baking dish. Sprinkle with the cumin and chilli ans season with pepper. Drizzle with the oil and toss to coat.

Roast the vegies for 30 minutes, stirring after 15 minutes.  Remove the garlic from the baking dish and squeeze out the flesh. Combine with the yoghurt and season.

Serve the roasted vegies with the roasted garlic yoghurt and a lemon quarter to squeeze on top.