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2 zucchini, cut into chunks

2 red peppers, deseeded and cut into chunks

1 yellow peppers, deseeded and cut into chunks

1 large eggplant, cut into chunks

1 tbsp chopped chives

2 tbsp olive oil

2 tbsp chili paste

2 tbsp tahini paste

juice 1 lemon

4 tbsp lactose free yogurt

small bunch mint, roughly chopped

Quinoa and gluten free pitta bread, to serve



Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray.

Drizzle over the oil and chili, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.

Mix together the tahini, lemon juice, lactose free yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.

Sprinkle the veg with the remaining mint and serve with the dressing, quinoa and warm gluten free pitta bread.

Recipe adapted from: Good Food

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