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Spicy Roasted Vegetables
Ingredients
1 medium aubergine, cut into chunks
300g (11oz) plum tomatoes, halved
2 medium sweet potatoes, chopped
1 red onion, cut into wedges
2 medium courgettes, cut into chunks
2 red chillies, finely chopped
3tbsp olive oil
100g (31/2oz) feta, crumbled
300g (11oz) couscous
Lemon wedges to garnish
The perfect way to eat aubergine, sweet potatoes and courgettes
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Method
1. Preheat the oven to 200°C (180°C fan) mark 6. Put the aubergine chunks into a large roasting tin with the tomatoes, sweet potatoes, red onion, courgettes and chillies. Add 2tbsp olive oil and toss to coat the vegetables thoroughly. Season with salt and pepper. Cook for 40–50min until tender, adding the feta for the last 10min.
2. Meanwhile, soak the couscous according to the packet instructions. Stir through the remaining 1tbsp olive oil and season generously. Add to the roasted vegetables, and serve with lemon wedges.
Comments
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