Roasted Mediterranean Vegetables in Olive Oil

INGREDIENTS

• 1 aubergine/eggplant
• 2 courgette/zucchini
• 1 red pepper
• 1 yellow pepper
• 6 tomatoes
• 1 tbsp olive oil
• 1 chilli pepper finely chopped
• salt and pepper
• sprig of rosemary and few leaves of basil
• 500 ml olive oil

METHOD

• Preheat oven to 180C
• Slice aubergine/eggplant and zucchini/courgette to approximately 0.5cm thick and cut peppers into wide
• Strips and place on baking tray season with salt and pepper and drizzle with olive oil and bake for approximately 35 minutes
• Cut tomatoes in half and place on baking tray adding salt and pepper and a little oil and bake for approximately 20 minutes
• Allow all veggies to cool then pack into a sterilised jar with the finely chopped chilli pepper. Tuck in the fresh rosemary and basil leaves and cover with olive oil.
• Set aside in cool dark cupboard for 2 weeks to mature before use.