Colorful Vegetable Traybake

Step 1: Prepare the Vegetables

1. Preheat the Oven:

   • Heat the oven to 200°C (180°C fan/gas mark 6).

2. Toss the Vegetables:

   • In a large baking tray, combine the aubergine chunks, courgette slices, and sliced red onion.
   • Drizzle with 4 tablespoons of neutral oil and season with salt and pepper.
   • Use your hands to toss everything together, ensuring the vegetables are evenly coated, then spread them out in a single layer.

Step 2: Roast the Vegetables

1. Initial Roasting:

   • Roast the vegetables in the oven for 35 minutes, or until they are lightly browned.

2. Add Tomatoes and Peppers:

   • Stir in the roughly chopped tomatoes and sliced mixed peppers.
   • Increase the oven temperature to 220°C (200°C fan/gas mark 7).

3. Final Roasting:

   • Continue roasting for an additional 40 minutes, stirring occasionally, until the vegetables are well-browned.

4. Cool and Store:

   • Remove from the oven and let cool. The roasted vegetables can be stored in an airtight container in the fridge for up to five days.