Roasted vegetables
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Roasted vegetables

By Barney Desmazery

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

  • Prep:10 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 198
  • fat 12g
  • saturates 3g
  • carbs 12g
  • sugars 11g
  • fibre 7g
  • protein 6g
  • salt 0.33g

Ingredients

  • 3 tbsp olive oil
  • 1 aubergine, cut into chunks
  • 2 mixed coloured peppers, such as orange and red, cut into chunks
  • 1 red onion, cut into wedges
  • 2 courgettes, cut into chunks
  • 4 garlic cloves, smashed
  • 3 sprigs of thyme
  • 200g cherry tomatoes
  • handful of basil leaves
  • zest of 1 lemon
  • 50g feta, crumbled

Method

  1. Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins. 

  2. Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

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