This is the perfect food for a cold, wet evening. Get in the door, chuck it in the oven, take a shower, and sit down to dinner. Serve with griddled halloumi, crusty bread and a hug. Perfect! Use any leftovers in a couscous salad or this roasted vegetable ciabatta for lunch the next day, or toss it with pasta for dinner.
3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper, sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Rachel’s Greek Style Natural yogurt
1. Heat the oven to 200°C/gas mark 6.
2. In a large roasting tin, add the olive oil followed by the vegetables and give it a good toss around, adding a little more oil if you think the vegetables need extra coating. Season.
3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.
4.Transfer to a serving dish and spoon over the Rachel’s Greek Style Natural yogurt and chopped herbs. Serve immediately