Roasted summer vegetable casserole

Name: Roasted summer vegetable casserole
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
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

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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 3

Cost: $12.45 /serving

Author : Chelsie Collins

2 servings 4 servings

Step 1

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.

Step 2

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.