2 large red or orange peppers, de-seeded and cut into bite-sized chunks
2 sweet potatoes, scrubbed and cut into bite-sized chunks
2 red onions, cut into bite-sized chunks
1 tbsp olive oil
1 tsp mixed herbs, oregano or basil according to preference.
Sea salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan/Gas 7.
Put the vegetables, except for the mushrooms, into a roasting tin and pour over the oil. Add the herbs of choice and toss well to mix.
Roast for 20 minutes, or until everything is starting to turn soft. Add the mushrooms, toss to mix thoroughly with the remaining vegetables and cook for a further ten minutes.
Delicious served with rice, crusty bread, or pasta. Leftovers can be microwaved and stuffed into pitta bread for a delicious lunch. Try adding some olives, particularly if you need to stretch the leftovers out a little.
You can use a range of different vegetable, whatever you have to hand, and it will freeze well too, so if you are trying to reduce the amount of fuel you use for cooking, why not cook up a really big batch and freeze some for later. Defrost and then heat in the microwave.