Ingredients
- 2 small courgettes, sliced into thick rounds
- 1 each red, green and yellow pepper, deseeded and chopped
- 1 large red onion, thickly sliced
- 200g cherry tomatoes
- 5 garlic cloves, roughly chopped
- 1 tsp dried oregano
- 400g spinach, roughly chopped
- 1 x 400g tins of chickpeas, rinsed and drained
- 100g black pitted olives, halved
- 2 tbsp olive oil
- Salt and black pepper
- 2 x 400g tins of chopped tomatoes
- 100g Feta, cubed
- Fresh coriander, chopped
Preparation
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the courgettes, peppers, red onion, cherry tomatoes, garlic, oregano, spinach, chickpeas and olives with one tablespoon of the oil in a Pyrex Irresistible 35x23cm Rectangular Roaster.
- Season lightly with salt and a good pinch of black pepper. Pour over the chopped tomatoes.
- Roast for one hour until the vegetables are tender and the tomatoes have reduced to a thick sauce.
- Dot the Feta over the top and drizzle over the remaining oil. Roast again for 10 minutes until the Feta has softened.
- Scatter with fresh coriander and serve with crusty bread.