Oven Roasted Vegetables

Cooking time: 35 minutes
Serves: 6

• 1 aubergine, cubed
• 2 courgettes, wiped and cut into chunks
• 1/2 butternut squash, peeled and diced
• 1 red pepper, deseeded and cut into chunks
• 1 green pepper, deseeded and cut into chunks
• 1 red onion, peeled and cut into wedges
• 100g (4oz) sunblush tomatoes, drained
• 1/2 bulb of garlic
• juice of 1 lemon
• 2 fresh rosemary sprigs
• freshly ground black pepper

METHOD:

Preheat the oven to 400F/200C/Gas mark 6.

Toss together all the vegetables with the garlic, lemon juice, rosemary and black pepper.

Arrange onto your Cookrite plate.

Roast for 35 minutes, tossing the vegetables half way through the cooking time.

Serve hot.