Roasted, seasonal vegetables with a yoghurt and sesame dressing

Ingredients

¼ bunch Dutch carrots, top and tailed

1 sweet potato, peeled and cut into small wedges

1 Japanese or baby eggplant, sliced into thin wedges

3 medium-sized Kipfler potatoes, peeled and cut into thick rounds

1 each long yellow and red peppers, halved and seeds removed

¼ Japanese pumpkin, cut into small wedges

1 fennel bulb, sliced into thin wedges

1 beetroot, peeled and cut into small wedges

1 leek, cut into 1 inch thick rounds

olive oil

salt and pepper