Step 1
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Put the Trex into a large roasting tin and heat in the oven until melted.

Step 2
Add all the vegetables to the roasting tin and toss to mix and coat lightly in the Trex. Season with salt and freshly ground black pepper, then add the herb sprigs. Roast for 25-30 minutes, turning the vegetables halfway through the cooking time. Check that the vegetables are tender, allowing a few more minutes, if necessary.

Roast Mediterranean Vegetables

Roast Mediterranean Vegetables

6

Serves: 6

30
MINS

Bake Time: 30 mins

Suitable for vegetarians

INGREDIENTS

25g1oz Trex
11 Aubergine, cut into chunks
11 Large red onion, sliced into wedges
22 Courgettes, thickly sliced
11 Red pepper, deseeded and thickly sliced
11 Yellow pepper, deseeded and thickly sliced
1212 Cherry tomatoes
Salt and freshly ground black pepper
3-43-4 Sprigs fresh rosemary or thyme

METHOD

Step 1
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Put the Trex into a large roasting tin and heat in the oven until melted.

Step 2
Add all the vegetables to the roasting tin and toss to mix and coat lightly in the Trex. Season with salt and freshly ground black pepper, then add the herb sprigs. Roast for 25-30 minutes, turning the vegetables halfway through the cooking time. Check that the vegetables are tender, allowing a few more minutes, if necessary.

BAKE MODE

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