Roast Veg Ratatouille

Roasting vegetables really concentrates the flavour. This dish goes really well with pasta - just top with grated parmesan.

Ingredients

4 medium tomatoes or 10 cherry tomatoes

2 courgettes

1 aubergine

2 peppers (any colour)

8 garlic cloves

2 red onions

Method

  1. Chop vegetables into chunky, even sized dice and spread on a baking tray.
  2. Season well with salt and freshly ground pepper and drizzle with olive oil.
  3. Bake in oven 200C/180Fan/Gas Mark 6 for 30 minutes or until cooked through.
  4. Serve hot on top of pasta and topped with grated parmesan or cold as a salad topped with a drizzle of balsamic vinegar.

 To make this dish even more delicious toss your pasta in home-made pesto (see our wild Garlic & Basil Pesto recipe).