Take a motley mix of vegetables and cut them in pieces of different sizes. Spread them over the Tabl'O cooking plate and sprinkle them with olive oil. Turn the vegetables frequently during 6 minutes. Sprinkle them with a pinch of raz el hanut, pepper and salt. For the dip, mix with the blender the sundried tomatoes, the olive oil, garlic and grated zest of lemon with 2 tablespoons of yogurt and flavor it with the remaining raz el hanut and some salt. Chop in a rough way the mix of seeds and pips and sprinkle the roasted vegetables with these. Serve the dip separately.