Ingredients
- 1 courgette
- 1 red pepper
- 1 yellow pepper (I’d maybe swap this for aubergine)
- 1 onion, diced
- 1 tin chopped tomatoes
- 3 cloves garlic
- 1 tsp dried basil
- 1 tsp dried thyme
- Olive oil
- Salt & pepper, to season
Instructions
- Preheat the oven to 180 degrees celsius.
- Slice the courgette and peppers into evenly sized pieces and set aside.
- Add a little oil to an oven-safe pan and fry the onion and garlic for a few minutes.
- Add the chopped tomatoes, basil and thyme to the pan and simmer for up to 10 minutes.
- Smooth the sauce over, spreading it evenly throughout the pan.
- Layer the vegetables on top neatly in any pattern you like.
- Drizzle a little olive oil over the vegetables and a good grind of salt and pepper.
- Cover the dish in foil.
- Roast in the oven for 20 minutes.
- Remove the foil and roast for a further 20 minutes.
- Serve!
I made this recipe for dinner last night and it turned out delicious!