Roasted Summer vegetables

Serves: 6

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 1  aubergine, cut into chunks
• 2 large courgettes, trimmed and sliced thickly
• 550 gram(s) (1¼lb) new potatoes, halved if large
• 4  garlic cloves, skin left on
• 3 tablespoon(s) extra virgin olive oil
• 1 tablespoon(s) balsamic vinegar
• 75 gram(s) sunblush tomatoes, roughly chopped
• 1 small handful of basil leaves, roughly torn, to garnish

Method

1. Put aubergines and courgettes into a colander. Sprinkle with salt to draw out excess juices - this firms up the flesh so it absorbs less oil during roasting. Cover with a plate and weigh down with cans for 30min. Rinse and pat dry with kitchen paper.
2. Preheat oven to 200ºC (180ºC fan) mark 6. Put potatoes and garlic into a roasting pan with the oil. Season well. Cook for 15min. Add the aubergines, courgettes and vinegar. Toss well. Roast for 20-25min until vegetables are tender.
3. Tip vegetables into a serving bowl and leave to cool - they're best at room temperature. Stir in tomatoes and garnish with basil just before serving.

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