Cheesy vegetable bake

Ingredients – serves 4

• 3 tbsp vegetable or olive oil
• 2 large potatoes, chopped into 2cm chunks
• 1 red onion, finely chopped
• 2 peppers of your choice, chopped into 2cm chunks
• 1 aubergine, finely chopped
• 1 courgette, finely chopped
• 1 tsp dried mixed herbs
• 2 tomatoes, or 8 cherry tomatoes, cut into bitesize pieces
• 400g tin chopped tomatoes
• 2 garlic cloves
• generous handful of fresh basil leaves, chopped
• 150g ball mozzarella, diced
• handful of grated cheddar cheese

Method

1. Preheat the oven to 190°C/170°C fan/gas mark 5
2. Put the potatoes, peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil, season with salt and pepper and the mixed herbs and give everything a good mix. Cook for 45 minutes, turning the veg over a twice, until they are tender and cooked.
3. Add the fresh tomatoes and the tinned tomatoes, garlic and fresh basil and 4 – 6 tbsp of water to loosen the veg, give everything another stir and cook for a further 10 – 15 minutes.
4. Stir through the mozzarella and sprinkle the cheddar cheese on top and cook for another 8 – 10 minutes or until the cheese has melted.

*You can substitute the potatoes for 300g of cooked pasta of your choice, just add in after stage 3.