Roasted Mediterranean Vegetables

I love this recipe for lazy days and days when I want something filling but not too heavy. This one is perfect for that subtle taste of summer, and sunny days I'm trying to cling on to now were suddenly somehow in September.  Super easy to make and even tastier, this ones a no brainer...

Ingredients:

1 white onion
1 medium Aubergine
1 large courgette
2 handfuls cherry tomatoes
1 red bell pepper
1 handful fresh basil
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil

Method:

Chop all of the vegetables to roughly the same size, I started by halving the cherry tomatoes and using them as the base size for everything else. Place the chopped veggies into a roasting tray and mix in the olive oil, salt, pepper and the basil, chopped roughly.

Place in a preheated oven at 180C for around 20 minutes until the veggies start to caramelize on the edges, I served this with couscous cooked to the intructions on the packet, steamed green vegetables and some avocado for lunch. This would make a great recipe for packed lunch, It tastes as good cold as it does warm.

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Enjoy!