Roasted Vegetables
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.
Ingredients
3 tbsp olive oil, 1 aubergine, 2 mixed coloured peppers, 1 red onion, 2 courgettes, 4 garlic cloves, 3 sprigs of thyme, 200g cherry tomatoes, handful of basil leaves, zest of 1 lemon, 50g feta
Instructions
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. Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.