Roasted Mediterranean Vegetables
1 large aubergine, cubed
3 courgettes, sliced fairly thickly
2 red peppers, de seeded and cut into 8 lengthways
2 yellow peppers, de seeded and cut into 8 lengthways
Low fat cooking spray
Freshly ground black pepper
Small bunch of fresh basil, chopped roughly
For the sauce
400g can chopped tomatoes
1-tablespoon balsamic vinegar
1 garlic glove, crushed
1 small red chilli, de seeded and chopped finely
Preheat the oven to Gas Mark 8/230 C/450 F. Place the aubergine, courgettes and peppers in a roasting tin, spray with low fat cooking spray and season well with black pepper. Bake for about 25 minutes, shaking occasionally until they are tender and slightly charred.
Meanwhile, make the sauce. Put all the ingredients in small saucepan, season, bring to boil and simmer gently for 15 minutes.
When cooked place all the roasted vegetables together with the basil and any cooking juices from the trays into a bowl and pour the sauce over the vegetables, toss gently together and enjoy!Create printer friendly PDF