Baked vegetables with dates and feta

Ingredients

• 2 whole beetroot
• 2 red onions, cut into wedges
• 4 carrots, sliced 1cm thick on diagonal
• 1 eggplant, chopped into 2cm pieces
• 1 ½ cauliflower, broken into florets
• 1kg pumpkin, skinned and cut into 4cm pieces
• 2 tbs olive oil
• 2 tsp balsamic vinegar or glaze
• 6 fresh dates, stoned and quartered
• 100g reduced-fat feta cheese
• 2 tsp toasted sesame seeds
• 1 ¼ cup coriander leaves