Mediterranean Roast Vegetables

The perfect way to 5 a day!


2 small aubergines, cut into 5cm cubes

Slurp olive oil

4 courgettes, halved horizontally and thickly sliced

2 red peppers, deseeded and cut into 2cm cubes

1 onion, roughly sliced

2 tbsp balsamic vinegar

3 tbsp fresh basil leaves

Freshly ground black pepper

Pinch LoSalt




      • Preheat the oven to 220°C/fan 200°C/gas 7.
      • Scatter the aubergines in the base of a roasting tin. Drizzle over half the olive oil and season with freshly ground blackpepper.
      • Put the remaining vegetables in another roasting tin, thendrizzle with the remaining oil and season with pepper andLoSalt
      • Roast both tins in the oven for 30–35 min until thevegetables are just soft and tinged brown.
      • Tip into a serving dish, drizzle with the vinegar, scatter thebasil over the top and serve immediately.