Method

• 1.
  Preheat the oven to 190°C. Lightly grease a baking tray.
• 2.
  Cut capsicum, zucchini and pumpkin into large chunks and toss with half the oil. Season with salt and pepper.

• 3.
  Place the pumpkin on the tray and roast for 15 minutes. Add capsicum and zucchini, roast for 10 minutes.
• 4.
  Brush asparagus and tomatoes with remaining oil, add to the tray and cook for a further 8 minutes. Remove and allow vegetables to cool.
• 5.
  To make dressing, blend ingredients in a food processor until smooth.
• 6.
  To serve, place the vegetables on a platter with the dressing in a bowl on the side.