Roasted Vegetables

I love making a traybake of simple oven roasted vegetables. It’s so simple and delicious. These are spiced with flavours of cinnamon and cumin. The below serves two and I serve this with a side of houmous and flatbread

Ingredients

• One aubergine
• Two peppers
• 100g potatoes
• 150g cherry tomatoes
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic granules
• Salt to season

Method

• Chop all veg so they are all in roughly the same sized pieces. You want them to be fairly small so they cook through nicely, about 2cm by 2cm.
• Put into a roasting dish and cover with the olive oil and spices. Mix everything together well and roast at 180 degrees for 30 to 40 minutes until all veg is soft and just browning. Mix again half way through the cooking time to ensure that things get evenly roasted
• Season to taste.