Roasted summer vegetables

Ingredients

• 150 g Green beans
• 1 pcs Eggplant, cut into strips
• 1 pcs Red bell pepper, cut into quarters
• 1 pcs Yellow bell pepper
• 1 pcs Zucchini, trimmed, cut into 2cm cubes
• 1 pcs Onion, peeled, cut into 8 wedges
• 2 tbsp Olive oil
• 2 tsp Basil, dried, crushed
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Heat the oven to 200°C.
2. Place the zucchini, eggplant, peppers, and onion in a roasting pan.
3. Toss with the oil, basil, salt, and pepper.
4. Spread in a single layer.
5. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
6. Serve.