Roasted Veg

Heat the oven up to 180-200 C (180 with fan, 200 if without fan)

Fill the first roasting dish with some cherry tomatoes with garlic cloves and a bit of olive oil, put the dish at the bottom of the oven

Second roasting dish: Peel and slice the sweet potatoes, add a bit of olive oil, mix then add chillie flakes, 1/2 tsp each of ground cumin and corrainder, and fresh or dried rosemery and thyme to taste. Place on the top shelf in the oven.

Third rosting dish: Slice 1 aubergine, 2 large courgetts, 1 each of red, yellow and green peppers, add some olive oil and some rosemerry or thyme and pine nuts and sunflower seeds and place on the middle shelf in the oven. You can also add onions sliced into quarters to this.

Cooking times vary depending on your oven, but are usually around 45 min. Check progress half way through and stiry things to stop the veg round the outside of the dishes from burning.

Serve with couscous, rice or qunioa or on its own

We had some left over last time I made it so I made a Very Full Tart minus the onions with it!