Teriyaki vegetable one pan tray bake

Ingredients

• 1 large (400g) eggplant, sliced 1cm thick on the round
• 2 (250g) carrots, sliced into sticks
• 1 large (375g) zucchini, cut 2cm on the round
• 1 (175g) capsicum, seeds removed and capsicum sliced into 1cm thick strips
• 750g kent pumpkin, cut into 2cm thick wedges
• 1/4 cup extra virgin olive oil
• 2 tablespoons sesame seeds
• 1 asian shallot, finely sliced
• 2 tablespoons finely chopped coriander
• sea salt
• black pepper
• 4 tablespoons tamari or gluten free soy sauce
• 1 tablespoon honey or maple for vegan
• 2 teaspoons sesame oil