Ingredients

3 tbsp olive oil
1 aubergine
cut into chunks
2 mixed coloured peppers
such as orange and red, cut into chunks
1 red onion
cut into wedges
2 courgettes
cut into chunks
4 garlic cloves
smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta
crumbled

Method
step 1
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.

step 2
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.