1.Preheat oven to 220°C/425°F. Line large baking dish with baking paper.
2.Place carrots, pumpkin, capsicum, onion, zucchini, garlic, vinegar, chilli and cumin in baking dish; mix gently, season. Roast, uncovered, about 35 minutes or until vegetables are tender. Cool 10 minutes.
3.Combine vegetables in large bowl with lentils, coriander, rocket and oil; season to taste. Serve vegetable salad with bread and yogurt.
Make the salad close to serving so that the vegetables are still warm.Note