3 tbsp olive oil
1 garlic bulb, halved through the middle
2 large zucchini, thickly sliced
1 large red onion, sliced
1 eggplant, halved and sliced on the diagonal
2 large tomatoes, quartered
200 g chat potatoes, scrubbed and halved
1 red capsicum, deseeded and cut into chunky pieces
400 g can chopped tomatoes
½ small pack parsley, chopped
- Heat oven to 200C/180C fan and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
- Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.