1 large red onion – peeled and cut into chunks
1 large courgette – cut into chunky pieces
1 large aubergine – cut into chunky pieces
2 red peppers – de-seeded and cut into chunks
2 yellow peppers – de-seeded and cut into chunks
8 garlic cloves – peeled
Juice of ½ lemon
1 tbsp olive oil
Several sprigs of fresh basil
Put all the vegetables into a roasting tray, sprinkle with the lemon juice, oil and pepper. Mix well.
Bake, uncovered, in the oven at 180/350/GM 4 for 20 minutes, giving the vegetables a stir halfway through.
Add the tomatoes and cook for a further 15-20 minutes.
Tear the basil over the top, and serve on pasta or with crusty bread to mop up the juices.