- 1 aubergine
- 1 red pepper
- 1 red onion
- A handful of rosemary, leaves only
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 250g cocktail vine tomatoes
- 4 courgettes
- 1 garlic clove
- ½ x 200g pack of feta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends from the aubergine. Chop into chunks around 2 cm across. Halve and de-seed the pepper and chop to match the aubergine. Peel thinly slice the onion into wedges.
Place the veg on a baking tray. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Toss to mix. Roast for 20 mins.
Roughly chop the rosemary leaves and mix with 2 tbsp vinegar and 1 tbsp of the honey.
Put the tomatoes on the baking tray. Pour over the honey mix and stir to coat. Continue cooking for 10 mins till the veg are tender and just charred. Season with salt and pepper.
While the veg roast, peel and crush or grate the garlic clove and mix with 1 tbsp olive oil.
Trim the ends from the courgettes and use a spiraliser to make thin noodles. No spiraliser? Create ribbons of courgette using a veg peeler, peeling down till you just have the seeded cores. Finely chop the cores.
Heat a large frying pan. Add the garlic oil and swirl round. Add the courgettes and toss to mix through. Cook, stirring, for around 2 mins till the courgetti is slightly softened and hot. Season with salt and pepper.
Serve the roasted veg on top of the courgetti (or mix through if you prefer). Scatter over half the pack of feta to finish.
You can use all the feta in this recipe, although that will affect the nutritional content. Keep the leftover feta in your fridge and use it to make a frittata with beaten eggs, fried onions and tomatoes. Delicious served in wedges with a crunchy green salad.