Ingredients
- 2 peppers
- 1 onion
- 1 large aubergine
- ½ butternut squash
- 2 courgettes
- 12 cherry tomatoes
- 2 tbsps coconut oil
- 2 x pots of hummus / 1 serving beetroot hummus
- Basil to serve (optional)
Step 1 :
Preheat the oven to 180C.
Step 2 :
Chop the vegetables into chunky-sized pieces.
Step 3 :
Place the vegetables in a large roasting tray and top with salt, pepper and the coconut oil.
Step 4 :
Place in the oven for 15 mins, then remove and turn them before cooking for a further 20-25 mins until soft and tender.
Step 5 :
Serve with the hummus (half a pre-made pot per person), fresh basil and a big green salad. Alternatively serve with a slice of Seedy Quinoa Bread (breakfast recipe) or 3tbsp cooked quinoa.