6 capsicums, cut into quarters
1/3 small pumpkin, cut into wedges
6 zucchini, cut in half
2 red onions, cut into wedges
150g trimmed rocket leaves
200g tub of low-fat hummus
1. Preheat oven to a moderate 180 C. Spray 2 large, flat baking trays with oil.
2. Place vegies on trays and spray with olive oil. Sprinkle with sea salt and freshly ground black pepper. Bake 40-45 min, turning halfway through cooking.
3. Place rocket onto plates and top with vegies and hummus. Serve with crusty bread.