Thank God It’s Friday. Best way to end the week is to sit down with some good food and tonight it is roasted vegetable medley with goats cheese. The aubergines have ‘sweated’ and have roasted in the oven with the rest of the mixed vegetables. This dish would make an excellent side to grilled fish but is perfectly fine served on its own – with a few sun dried tomatoes and a tad of natural yoghurt on the side.

 Friday Roasted Veg Medley

1 aubergine, sliced and sweated

1 courgette, sliced

3 carrots, sliced length ways

1 large red onion

1/2 fennel

Dried herbs

Olive oil

Salt, pepper, chili flakes

Slice the aubergine and place on a baking tray. Add salt and let them ‘sweat’ until you can see drops forming on the surface. Wipe the liquid away and add to deep baking tray lined with greaseproof paper together with the rest of the vegetables. Add a generous glug of olive oil, salt, pepper, herbs and chilli flakes. With your hands, mix all together and ensure every vegetable is coated with oil. Place in a hot oven (200C) and roast for about 35-40 minutes or until  the vegetables are browned and soft. Let cool slightly and then add a few sun dried tomatoes, crumbled goats cheese and a dollop of yoghurt. Enjoy! x