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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

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