Roasted vegetables

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously

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
• 200 g cherry tomatoes
• handful of basil leaves
• zest of 1 lemon
• 50 g feta, crumbled

Steps

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