Roast Mediterranean Vegetables
6
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 25g | Trex |
| 1 | Aubergine, cut into chunks |
| 1 | Large red onion, sliced into wedges |
| 2 | Courgettes, thickly sliced |
| 1 | Red pepper, deseeded and thickly sliced |
| 1 | Yellow pepper, deseeded and thickly sliced |
| 12 | Cherry tomatoes |
| Salt and freshly ground black pepper | |
| 3-4 | Sprigs fresh rosemary or thyme |
Method
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.
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.
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