Method

1. Preheat oven to 180°C.
2. Roughly chop the potatoes, capsicums, carrots, kumara, yams or parsnips, pumpkin, and onions. Slice the garlic bulb in half. Place oil in a large roasting dish and add all vegetables. Toss to coat with oil. Sprinkle with chopped rosemary and thyme. Cook for 40-45 minutes or until golden and tender. Set aside to cool.
3. Allow vegetables to cool to room temperature. Mix the Marmite, sweet chilli sauce with 2 tbs hot water in a glass jug or jar with lid.
4. Arrange vegetables on a large flat serving platter. Drizzle the Marmite glaze over the vegetables and sprinkle with chopped herbs. Serve with hummus, and toasted pumpkin seeds if desired.