Roast Summer Vegetables

Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

Course Dinner, Side Dish

Cuisine International

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 346kcal

Author Neil

Equipment

Ingredients

1 medium sized onion , chopped into quarters.
4 garlic cloves , sliced finely.
2 red bell peppers , deseeded and cut into chunks.
150 g small or baby potatoes chopped. (Skins still on).
2 courgettes (zucchini), about 350g, sliced into 0.5cm – 1cm slices.
1 aubergine (eggplant), about 350g, sliced into same thickness as courgettes, then quartered.
3 tablespoon olive oil.
Salt and freshly grated black pepper.
400 g can chopped tomatoes.
400 g can chickpeas , rinsed and drained.
3 teaspoon chilli paste.
1 tablespoon freshly chopped coriander.

Metric - US Customary

Instructions

Pre-heat oven to 220C/200C fan.
Place all the freshly prepared vegetables into a large roasting tin.
Add the olive oil and combine well into the vegetables (best to use your hands).
Season with the salt and pepper.
Roast for 30 – 40 minutes and during that cooking time toss the vegetables to ensure an even cook through.
Tip the roasted vegetables into a large stove top pan, add the chopped tomatoes, chickpeas and chilli paste.
Bring to a simmer, stir regularly for 10 – 15 minutes.
Check seasoning, garnish with the coriander and serve.

Notes

Perfect as a side or served with 150g couscous as a main meal.

Nutrition