Step 1

Preheat oven to 220°C/200°C fan forced. Grease a 35 x 45cm baking dish and line with baking paper.

Step 2

Place the oil, garlic, oregano, rind and 2 tbs lemon juice in a large bowl. Mix to combine. Add the potato, onion, capsicum and eggplant. Season. Toss to coat. Spread over prepared dish and roast for 15 minutes.

Step 3

Meanwhile, to make the spiced Greek meatballs, place all the ingredients in a bowl. Season. Use damp hands to mix until well combined. Divide the mixture into 12 portions and roll each into a ball.

Step 4

Add meatballs and tomatoes to dish. Roast for 20 minutes or until meatballs and veg are golden. Top with mint and yoghurt. Season. Serve with extra lemon wedges.