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 squashies – cut into half

Marinade:

¼ cup olive oil

2 tbsp chilli sauce

1 tsp crushed garlic

1 tsp ground black pepper

1 tsp crushed cumin

1 tsp salt.

1 tsp vegespice

Sauce:

250ml fat free fresh cream

2 tbsp Mustard sauce

½ cup cream style sweet corn

½ cup coriander leaves, chopped

Method:

 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 vegetable and sweetcorn together and spoon into a glass baking dish.

Combine sauce ingredients, pour over the vegetable an sprinkle coriander leaver over.

Cover with foil

Bake for 30-40 minutes and serve.