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person4 - 6 people
time 45 minutes


  • 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


      1. 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.
      2. Season lightly with salt and a good pinch of black pepper. Pour over the chopped tomatoes.
      3. Roast for one hour until the vegetables are tender and the tomatoes have reduced to a thick sauce.
      4. Dot the Feta over the top and drizzle over the remaining oil. Roast again for 10 minutes until the Feta has softened.
      5. Scatter with fresh coriander and serve with crusty bread.

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