They are simple and easy to make, work well on their own as a side dish or can be combined with other ingredients to make a complete meal.
Roasted summer vegetables
Makes 4 servings
2 courgettes, thickly sliced
1 aubergine, chopped into chunks
1 red pepper, deseeded and cut into chunks
1 yellow or orange pepper, deseeded and cut into chunks
1 red onion, sliced into wedges
Calorie-controlled cooking spray
12 cherry tomatoes
Freshly ground black pepper
Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Put the courgettes, aubergine, peppers and red onion into a large roasting tin, or use a large baking sheet.
Toss to coat in about a table spoon coconut oil. Spread out evenly. Transfer to the oven and roast for 20 minutes
Remove the vegetables from the oven. Turn them over and add the cherry tomatoes. Season with black pepper. Return to the oven to roast for a further 5 minutes.
Serve as they are for a side dish, stir them through hot pasta for a tasty lunch, or through cold pasta for a packed lunch or picnic. Add to salads, or include in sandwiches, wraps and rolls. (I use gluten free).