Roasted Summer Vegetables

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15 Ingredients

Number of servings

1 red pepper, cored, deseeded and thickly sliced
1 yellow pepper, cored, deseeded and thickly sliced
1 eggplant, cut into chunks
2 zucchini, cut into chunks
1 red onion, cut into wedges
6 cloves garlic
150grams Mix A Mato mini Tomatoes
2tablespoons olive oil
4-5 thyme sprigs
150grams hazelnuts
125grams rocket leaves
2tablespoons balsamic vinegar
1 pinch salt
1teaspoons pepper
1 handful of mustard cress, to garnish

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Toss all the vegetables, except the tomatoes, in a large bowl with the oil. Season with a little salt and pepper and add the thyme. Tip into a large roasting tin and place in a preheated oven, 190°C, Gas Mark 5, for 40-45 minutes or until the vegetables are tender. Add the tomatoes and return to the oven for a further 5 minutes or until the tomatoes are just softened and beginning to burst.

Step 2 of 3

Meanwhile, tip the hazelnuts into a small roasting tin and place in the oven for about 10-12 minutes or until golden and the skin is peeling away. Leave to cool, then remove the excess skin and crush lightly.

Step 3 of 3

Toss the rocket leaves gently with the mixed, roasted vegetables and heap on to large plates. Scatter over the crushed hazelnuts and drizzle with the vinegar. Scatter over the mustard cress, if using, and serve immediately,