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
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.