Mediterranean roast vegetables

INGREDIENTS:

• 1 red pepper.

• 1 red onion.

• ½ butternut squash.

• 2 leeks.

• 2 courgettes.

• 1 aubergine.

• 2 tomatoes.

• 3 cloves garlic.

• Sea salt.

• freshly ground black pepper.

• 1 small bunch fresh rosemary.

• 1 small bunch fresh thyme.

• olive oil.

METHOD:

• Preheat the oven to 200°C/400°F/gas 6.

• Chop all the veggies into roughly 2cm chunks.

• Quarter the tomatoes.

• Leave the cloves of garlic in their skins but squash them with the heel of your hand.

• Put all the veg in a large roasting tin.

• Throw in a good pinch of salt and pepper, and a handful of rosemary leaves and thyme leaves.

• Drizzle it all well with olive oil, then toss to coat.

• Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through.