ROASTED SUMMER VEGETABLE CASSEROLE

Roasted summer vegetable casserole image

This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper, Vegetable

Time 1h15m

Number Of Ingredients 10

Ingredients

3 tbsp olive oil
1 garlic bulb , halved through the middle
2 large courgettes , thickly sliced
1 large red onion , sliced
1 aubergine , halved and sliced on the diagonal
2 large tomatoes , quartered
200g new potatoes , scrubbed and halved
1 red pepper , deseeded and cut into chunky pieces
400g can chopped tomatoes
0.5 small pack parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium