Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously
Prep:10 mins
Serves 4 as a side
3 tbsp olive oil1 aubergine, cut into chunks2 mixed coloured peppers, such as orange and red, cut into chunks1 red onion, cut into wedges 2 courgettes, cut into chunks4 garlic cloves, smashed 3 sprigs of thyme200g cherry tomatoeshandful of basil leaveszest of 1 lemon50g feta, crumbled
STEP 1Heat 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 2Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
