Roasted summer vegetable traybake

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

Prep:15 mins
Cook:1 hrs 15 mins

Easy

Nutrition per serving

kcal 85
fat 4g
saturates 0.4g
carbs 7g
sugars 0g
fibre 4g
protein 2g
salt 0.1g

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

Method

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.
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.