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.