Roasted summer vegetables

• olive oil↗3 tbsp 3 tbsp
• aubergine↗1 1

  cut into chunks

• mixed coloured peppers↗2 2

  such as orange and red, cut into chunks

• red onion↗1 1

  cut into wedges

• courgettes↗2 2

  cut into chunks

• garlic cloves↗4 4

  smashed

• thyme↗3 sprigs of 3 sprigs of
• cherry tomatoes↗200g 200g
• basil leaves↗handful of handful of
• lemon↗zest of 1 zest of 1
• feta↗50g 50g

  crumbled

Step-by-step instructions

1. 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. 2

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