Page 211 - CMC Recipe Book

Method
Peel and chop the onions into wedges. (8 out of 1 onion)
Cut the peppers into rough shapes.
Cut the courgettes in half lengthways and then into half moon shapes.
Dice the aubergine to the size of your thumb nail.
Mix all the vegetables into a bowl and coat with the oil, mixed herbs and salt and pepper.
Place onto an oven proof tray and roast in the oven at 170oc for approximately 30-40 minutes or until nicely coloured and cooked through.