Italian Roasted Vegetable Traybake

• 1 large Aubergine, firm and glossy
• 2 medium Courgette, firm
• 2 medium Red pepper
• 1 large Red onion
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Dried oregano
• 250 g Cherry tomatoes, ripe

1. Heat the oven to 220°C (430°F). Cut the aubergine and courgettes into chunky bite-sized pieces, and cut the peppers and red onion into similar-sized chunks.
2. Crush the garlic. In a large bowl, toss the aubergine, courgette, peppers and onion with the olive oil, salt, pepper and most of the oregano, reserving a pinch for serving.
3. Tip the vegetables onto a large baking tray and spread into a single layer. Roast for 25 minutes, turning once halfway through, until the edges are taking on colour and the aubergine is softening.
4. Add the cherry tomatoes to the tray and gently toss to coat in the oil and juices. Roast for 10 to 12 minutes more, until the tomatoes are blistered and the vegetables are tender and caramelised at the edges.
5. Taste and adjust with a little more salt and pepper if needed. Serve hot, sprinkled with the reserved oregano.

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