Roast vegetable lunch

Jo Lazzari: Member of public

I like to serve this warm with houmous in pitta bread, or add black olives and feta cheese for a lovely salad. Any vegetables in your fridge that are getting a bit soft would work well in this recipe. Especially good are tomatoes, peppers, onions and mushrooms.

Ingredients: serves 4

450 g mixed vegetables (such as tomatoes, peppers and mushrooms)
1 lemon (quartered)
garlic
freshly ground pepper
1 good drizzle olive oil
160 g feta cheese

Method:

Preheat the oven to 200°C / 400°F / Gas Mark 6.
Prepare the vegetables and cut into chunks. Put them into a roasting dish with the lemon and garlic. Season well and drizzle liberally with olive oil. Cook in the oven until the vegetables are tender, about 30-35 minutes.
Crumble the cheese and sprinkle amongst the vegetables. Serve warm with fresh bread.

Recipe tips:

Think of buying fresh produce in smaller quantities more often so you can enjoy it at its best.