Roasted summer vegetable casserole

• olive oil↗3 tbsp tbsp
• garlic bulb↗1

  halved through the middle

• large courgettes↗2

  thickly sliced

• large red onion↗1

  sliced

• aubergine↗1

  halved and sliced on the diagonal

• large tomatoes↗2

  quartered

• new potatoes↗200g g

  scrubbed and halved

• red pepper↗1

  deseeded and cut into chunky pieces

• can chopped tomatoes400g g
• parsley↗0.5 small pack

  chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.

2. 2

   Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.