Roasted vegetables

Mediteraneean recipe
Preparation and cooking time
o Prep:10 mins
o Cook:40 mins
• Easy
• Serves 4 as a side
Add feta and basil to roasted
vegetables for a perfect summer
side dish. The trick is to cut all the
veg the same size so they cook in
the same amount of time
Ingredients
• 3 tbsp olive oil
• 1 aubergine, cut into chunks
• 2 mixed coloured peppers, such as orange and red, cut into chunks
• 1 red onion, cut into wedges
• 2 courgettes, cut into chunks
• 4 garlic cloves, smashed
• 3 sprigs of thyme
• 200g cherry tomatoes
• handful of basil leaves
• zest of 1 lemon
• 50g feta, crumbled

Method

• STEP 1
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers,
red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper.
Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan
and return to the oven for 10 mins.

• STEP 2

Squeeze the garlic from their skins, remove the thyme then scatter over the basil,
lemon zest and crumbled feta.