Oven roasting brings out all the flavours of these classic Mediterranean vegetables. Serve them hot with grilled or roast meat or fish.

Serves: 4

Ingredients

• 2-3 courgettes

• 1 Spanish onion

• 2 red peppers

• 16 cherry tomatoes

• 2 garlic cloves, chopped

• pinch of cumin seeds

• 5ml/1 tsp fresh thyme or 4-5 torn basil leaves

• 60ml/4 tbsp olive oil

• juice of ½ lemon

• 5-10ml/1-2 tsp chilli or Tabasco sauce

• fresh thyme sprigs, to garnish

Direction:

1. Preheat the oven to 220°C/425°F/Gas 7. Top and tail the courgettes and cut into long strips. Cut the onion into thin wedges then cut the red peppers into chunks, discarding the seeds and core.

2. Place the vegetables in a roasting tin, add the tomatoes, garlic, cumin and thyme. Sprinkle with the oil and toss to coat.

3. Cook in the oven for 25-30 minutes until the vegetables are very soft and slightly charred.

4. Blend the lemon juice with the chili or Tabasco sauce and stir into the vegetables. Garnish with thyme and serve.

Nutritional Information: Per portion

• Energy 151kcals/623kJ

• Protein 2.8g

• Fat 11.8g

• Saturated fat 1.7g

• Carbohydrate 8.7g

• Sugar 7.8g

• Fibre (NSP) 2.5g

• Calcium 39mg