Vegging out: Versatile roasted veggies

The sun is out in the Pyrenees and we have a vegan friend visiting later, so it's a great time to make the most of the delicious, fresh vegetables available on almost every corner. Roasted veggies are so simple and so versatile that it's worth making a batch regularly and pairing them with your choice of protein or simply tossing them on top of a flatbread and sprinkling with feta. Great for dinners, lunches and anytime in between.

Serves: 3-4 as a main course, with or without protein/bread. Increase by one (large) vegetable of your choice for each additional person or so you have some leftovers for another meal; refrigerate any leftovers for up to 3 days

Time to prepare/cook: Approximately 30 minutes

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Ingredients

• 1 large aubergine (eggplant for those in the US!)

• 1 large courgette (zucchini)

• 1 large red or yellow pepper

• 1-2 large tomatoes

• 1-2 large spring onions

• 2-3 cloves of roughly chopped garlic

• Couple of twists of salt and pepper (from mills)

• 2-3 tablespoons extra virgin olive oil (I sometimes use flavoured oils like basil oil for extra taste)

• Optional: A few fresh herbs for decoration at the end

• Optional: Flat bread and feta to make yummy roasted veggie open sandwiches

Method

• Pre-heat the oven to 200 degrees C

• Rinse the vegetables in cold water

• Slice into 1/2 cm thick slices (I prefer to do this lengthways for the aubergine and courgette)

• Lightly oil a baking tray and set the slices on this, turning the veggies to make sure both sides have some oil (you can also use a spray oil for the tops if easier). Note: It's ok to have some veggies slightly on top of others but don't have huge heaps or they won't cook evenly

• Sprinkle over the chopped garlic and spring onions

• Place the baking tray in the oven and cook for approx. 20 minutes or until the veggies are tender

• Serve and enjoy!

And here's the option with flatbread and feta, with warm veggies straight from the oven. So good!