20 minutes prep // 45-50 minutes cooking time // Serves 4 // Easy
Photo by Melissa Walker Horn
Ingredients
3 courgettes, sliced about 2cm
1 aubergine, sliced into thick chunks
4 garlic cloves, chopped
2 peppers, deseeded and chopped into chunks
2 baking potatoes, peeled and cut into bite-size chunks (too big and they'll take too long to cook)
1 onion, roughly chopped
1 tbsp coriander seeds
4 tbsp extra virgin olive oil
400g can of chopped tomatoes
400g can of chickpeas or butter beans, drained and rinsed
1 tbsp pesto
10-12 cherry tomatoes
Fresh coriander, roughly chopped
Optional
Create a roast by cooking a chicken (subtract 45 minutes from chicken cooking time which tells you when to add the veg)
OR sprinkle crumbled feta or goat cheese, with pine nuts on top to finish
OR oven bake salmon with lemon and garlic
To make:
Heat oven to 200C
Put all veg except cherry tomatoes in a roasting tin
Sprinkle in coriander seeds + pesto, salt + pepper, olive oil. Mix them all together with the veg!
Roast for 45 minutes, toss veg after 15 and 30 minutes
They're ready when tender and browned at the edges
On the hob and using a large pan, tip in the roasted veg and combine with the tin of chopped tomatoes, tin of chickpeas, and cherry tomatoes
To serve, sprinkle with coriander
If you're adding feta or goat cheese, add to plate to top the roasted veg.