Mixed Roasted Vegetables

1/2 yellow pepper, seeds removed

1 red pepper, halved and seeds removed

1/2 a courgette, halved lenghteays

1 tsp dried oregano

fresh mint leaves picked and chopped

Olive oil

salt and pepper

Juice of 1/2 a lemon

a splash of red wine vinegar

1. Prehead oven to 220c


2. chop fennel and peppers into 1 " chunks and slice the courgette


3. Toss the vegetabels together with the oregano, mint and oil


4. Season with salt and pepper and place on a baking tray


5. Roast in the oven for half hour.


6. Remove and allow to cool then finely chop until mixture looks spreadable


7. Add more oil and lemon juice and a splash of wine vinegar

NB - No yellow peppers if your on IPD