Oven-roasted Ratatouille

2 medium courgettes, sliced

1 small red pepper, de-seeded and cut into 2.5 cm pieces

1 small yellow pepper, de-seeded and cut into 2.5 cm pieces

1 small aubergine, halved and sliced

2 medium red onions peeled and cut into 8 pieces

2 garlic cloves, crushed

3 tablespoons olive oil

300g cherry tomatoes

freshly ground salt and black pepper

15 g fresh basil leaves

Serves 4-6

Place all the vegetables, except tomatoes and basil in a large roasting tin, pour over the oil and season generously with salt and pepper. Mix thoroughly to coat all vegetables with oil.

Roast on 4th shelf of roasting oven for 20 minutes, remove from oven and stir in the tomatoes and basil.

Return tray to oven and roast for a further 20 minutes or until the vegetables are tender and tinged brown at the edges.