Roasted Vegetables

Description

A quick easy, almost idiot proof dish - this requires minimal input from the cook and the roasted vegetables and herbs make your kitchen smell rather nice too.
Serves 4.

Ingredients

  • 1 large onion
  • 1 red pepper
  • 1 courgette
  • 1 aubergine
  • 1 stick of broccoli
  • 100g mushrooms
  • 3 cloves of garlic
  • 1-2 tsp herbes de Provence
  • olive oil
  • jar/carton of passata (400g)

Method

  • Preheat the oven to 180-200c.
  • Chop all of the vegetables into nice bitesize chunks.
  • Put it all into a large casserole dish.
  • Crush the garlic cloves add them, add the herbs, then drizzle over some olive oil.
  • Stir it all up so the vegetables are covered in a mixture of the oil, garlic and herbs.
  • Place the covered casserole dish in the oven.
  • Leave for 30-45 mins.
  • Then remove the dish, pour over the jar of passata (you may not need to pour over all of it)
  • Don't bother to stir it, just place the uncovered dish back in the oven for a further 30 mins after which remove the dish give it a bit of a stir and serve.
  • Best served with pasta.