|This veg packed dish uses lots of seasonal summer veg can be served with pasta or chickpeas and couscous. Leftovers can be served cold as a salad or added to a sandwich.|aubergine basil bell pepper red pepper tomatoes|1 aubergine trimmed and cut into rounds2 courgettes trimmed and cut into roundsolive oil1 onion thinly sliced1 red pepper de-seeded and thinly sliced2 cloves of garlic peeled and minced250g tomatoes sliced into rounds1 bunch of basil choppedsalt and pepper to taste|Heat oven to 200C/fan 180C/gas 6.Spread the aubergine and courgette rounds on a baking sheet and drizzle with olive oil. Season and roast for 20 min until turning golden. Remove from heat once done.Meanwhile saute the onion red pepper and garlic until carmelised and cooked down until almost breaking apart. Season to taste.Spread the pepper and onion mixture into the bottom of a baking dish in an even layer. Arrange the cooked aubergine courgette and tomatoes in an alternating pattern on top until you have filled the dish. Roast for a further 10 mins or until the tomatoes are cooked and softened.Remove from the oven and scatter with basil before serving|10.00 minutes|2|https://www.localgreens.org.uk/recipes/roasted-veg-ratatouille