2 sweet potatoes with peel, thickly sliced

1 small butternut, cut into big cubes

1 large red pepper, cut into big cubes

2 cobs sweet corn, cut into 2cm slices

2 gem squash cut in half

Marinade:

¼ cup olive oil

2 Tbsp chilli sauce

1 tsp crushed garlic

1 tsp freshly ground black pepper

1 tsp crushed cumin

1 tsp salt

1 tsp Robertsons veggie spice

Sauce:

250ml fat free fresh cream

2 Tbsp mustard sauce

1/2 cup cream style sweet corn

1/2 cup coriander leaves

Combine marinade ingredients and toss all the vegetables in the marinade except the sweetcorn. Coat the vegetables and place on a baking tray. Pre heat oven to 200 degrees. Bake vegetables until tender. Boil mealie cobs in salted water and drain. Mix vegetables and sweet corn together and spoon in to a glass baking dish. Combine sauce ingredients, pour over the vegetables and sprinkle coriander leaves over. Cover with foil. Bake for 30- 40 min and serve