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Roasted summer vegetable traybake

Name: Roasted summer vegetable traybake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Makes 3 meals for 4 people
Ingredients: 2 aubergines cut into chunks; 3 courgettes cut into half-moons; 2 red onions finely sliced; 4 tbsp neutral-tasting oil; 500g ripe tomatoes on the vine roughly chopped; 3 mixed peppers roughly sliced

Make this roasted veg traybake, then use it to create quick meals when you have less time. It's a great way to serve up nutritious and flavourful dinners

1 hr 30 min total 15 min prep 1 hr 15 min cook Makes 3 meals for 4 people 85 cal

Ingredients

3 serv.

2 aubergines cut into chunks
3 courgettes cut into half-moons
2 red onions finely sliced
4 tbsp neutral-tasting oil
500g ripe tomatoes on the vine roughly chopped
3 mixed peppers roughly sliced

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.
2 Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Turn the oven temperature up to 220C/200C fan/gas 7. Roast for a further 40 mins, stirring every now and then until well-browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.