Veggies- 4 baby marrows 1 small red onion ½ punnet white button mushrooms ½ red pepper ½ yellow pepper ½ green pepper ¼ bag Mc'Cains sweet potato and butternut cubes 1 tomato 1 brinjal Fresh rosemary sprigs Oil 1 teaspoon Salt 1 teaspoon chilli powder 1 teaspoon dhana Jeeru (Cumin) powder 1 tablespoon Robertson's veggie spice
Yoghurt sauce- ½ tub yoghurt ½ teaspoon lemon pepper 1 tablespoon crushed garlic ½ teaspoon salt ½ teaspoon sugar
Slice marrows into halves and then quarters (lengthwise). Slice tomato into circles. Slice onion in rings. Julienne peppers. Thickly slice mushrooms. Slice brinjal into thin rounds. Rinse out sweet potato and butternut cubes and slice in halves.
Place veggies on a tray and season with spices and rosemary. Drizzle generously with oil. Toss together and bake in oven for 20-30min.
Cook chicken lollies on greased oven tray on 180degC until browned on either side.
Spoon on naan roasted veggies, then place on lollies. Mix sauce ingredients. Spoon onto lollies. Fold naan and eat hot.