Roasted summer vegetable casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Ingredients
- 3 tbsp olive oil
- 1 garlic bulb, halved through the middle
- 2 large courgettes, thickly sliced
- 1 large red onion, sliced
- 1 aubergine, halved and sliced on the diagonal
- 2 large tomatoes, quartered
- 200g new potatoes, scrubbed and halved
- 1 red pepper, deseeded and cut into chunky pieces
- 400g can chopped tomatoes
- 0.5 small pack parsley, chopped
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
- STEP 2
Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.
