Roasted summer vegetable traybake
Make this roasted veg traybake, then use it to create quick meals when you have less time. It's a great way to serve up nutritious and flavourful dinners
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 2aubergines , cut into chunks
- 3courgettes , cut into half-moons
- 2red onions , finely sliced
- 4tbsp neutral-tasting oil
- 500g ripe tomatoes on the vine , roughly chopped
- 3mixed peppers , roughly sliced
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.Step 2
Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Turn the oven temperature up to 220C/200C fan/gas 7. Roast for a further 40 mins, stirring every now and then until well-browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.