Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the grill to high. Toss the peppers, aubergine, courgette, red chilli and cherry tomatoes with the olive oil and season.
Put in a large roasting tin and grill for 20-25 minutes until charred and really soft.
Tip everything into a bowl, cover with clingfilm and leave for 10 minutes.
For the sauce, mix all of the ingredients, adding 1-2 tbsp of water if a little thick.
Pile the charred vegetables onto a platter with the parsley, drizzle with the yogurt dressing and a little chilli oil, if using, and serve with the flatbreads.
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