Roasted Ratatouille
Preheat the oven to 220°C

In a bowl mix

• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, finely chopped
• 1 handful fresh basil leaves,
• 1 handful fresh parsley
• 1 heaped teaspoon coriander seeds, crushed
• freshly milled black pepper
• 1 rounded dessertspoon salt

Chop in chunky dice

• 2 medium courgettes
• 1 small aubergine
• 1 medium onion
• 1 each small red and yellow pepper
• 1 lb ripe tomatoes skinned

Add to oil mixture and stir until well coated.  Using a slatted spoon, spread in a single layer on a shallow roasting tray.  Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges.
Serve with a baked potato or pasta and a side salad.

** When making this dish for one, I dice the potato and include it in with the vegetables and serve with a side salad.  A tasty lazy dish, just what I need today, 😀