Roasted Vegetables
Ingredients
Half an aubergine, sliced thickly
7 baby tomatoes, whole
10 sun-dried tomatoes, chopped
1 sweet red pepper, sliced thickly
5 Brussels sprouts
Half a courgette, sliced thickly
A handful of nuts and a handful of seeds
Method
Put the ingredients on a baking tray, season with salt, pepper and dried mixed herbs. Drizzle with melted coconut oil and mix well.
Cover with foil and bake for approximately 25–35 minutes at 180˚C, stirring once.