INGREDIENTS

  • 2 courgettes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 red onions
  • 1/2 aubergine
  • 20 ml olive oil
  • 15 ml balsamic vinegar
  • 1 teaspoon sugar
  • tomato puree
  • fresh ground black pepper
  • 1 teaspoon dried oregano
  • salt

DIRECTIONS

  1. Pre-heat oven to 220c/400f or Gas mark 7.
  2. Mix together in a small dish the olive oil,balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt.(Sounds horrid - I haven’t gone mad, trust me, it’ll be nice)!
  3. Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
  4. Cut the onions into quarters.
  5. Cut the aubergine into rough 3 - 4cm chunks.
  6. Now, put all the prepared vegetables into a ‘largish’ mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
  7. Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heatedoven for about 25 - 35 minutes turning half way.