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.
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