Roasted summer vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- 3 tbsp olive oil
- 1 auberginecut into chunks
- 2 mixed coloured pepperssuch as orange and red, cut into chunks
- 1 red onioncut into wedges
- 2 courgettescut into chunks
- 4 garlic clovessmashed
- 3 sprigs of thyme
- 200g cherry tomatoes
- handful of basil leaves
- zest of 1 lemon
- 50g fetacrumbled
Nutrition: Per serving
- kcal198
- fat12g
- saturates3g
- carbs12g
- sugars11glow
- fibre7ghigh
- protein6g
- salt0.33glow
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.
