This vegetable dish comes from France and is a colourful dish that can be served alongside meat and fish. Those following a vegetarian diet can eat this as a main course, and with some added grated cheese and some gluten and wheat free bread to mop up the juices, it makes a perfectly balanced meal.
- 225g cherry tomatoes
- 1 yellow pepper
- 2 red peppers
- 2 courgettes
- 1 bulb of fennel
- 2 red onions
- 1 medium aubergine
- 1 garlic clove - peeled and roughly chopped
- Handful of fresh basil - torn
- 90ml olive oil
- Pinch of salt
- Freshly ground black pepper
Preheat the oven to 220°C, fan 200°C, gas mark 7.
Put the basil and tomatoes to one side, as they won’t take as long to cook.
Cut all the other vegetables into even sized chunks and place into a large bowl.
Pour over the olive oil, add the chopped garlic and mix thoroughly. Spread the vegetables in a roasting tray and season with salt and pepper.
Place the veg in the oven and when they have started to colour, around 10-15 minutes, add the tomatoes and basil. Give them a good mix and return to the oven for a further 20 minutes.