Roasted summer vegetable tray bake

Step 1

Pre-heat the oven to 180C

Step 2

Slice the red onion. Scrub the potato and chop into small chunks. Wash and de-seed the red pepper and chop into smallish chunks.

Step 3

Spray the base of a large oven-proof dish with a few squirts of olive oil. Scatter the chopped veggies into the dish and pop in the oven.

Step 4

Now wash and chop the courgette into smallish chunks and wash the cherry tomatoes. If they are large, cut in half otherwise leave whole.

Step 5

Trim the ends of the beans.

Step 6

After 15 minutes, remove the roasting veg from the oven and turn with a large spoon. Add the courgette to the dish and return to the oven.

Step 7

After another 10 minutes, add the cherry tomatoes and green beans to the dish. Return to the oven for another 10 minutes.

Step 8

Drain the tin of flageolet beans and rinse well.

Step 9

Remove the roasting veggies from the oven. Scatter the flageolet beans over the veg and stir them in. Return the dish to the oven for another 2 minutes to warm the beans through.

Step 10

Finely chop the fresh herbs. Remove the dish from the oven and scatter the fresh herb over the top. Season with salt and pepper.

Step 11

Serve the veggies into large dishes. Garnish with a good glug of oil and eat straight away as it is or with a chunk of sourdough bread or focaccia.