Ingredients
1 x aubergine
1 x courgette
3 x peppers, red yellow and orange
1 x red onion
300g of sweet potato
250g cherry tomatoes
1 x tbsp dried oregano
100g Grated mozzarella
70g green pesto
50g croutons
2 x tsp olive oil
2 x garlic cloves, minced
Preparation
1. Preheat the oven to 180c
2. Chop the sweet potato, aubergine, courgette, peppers, red onions into large chunks of around the same size.
3. Add the chopped veg into a deep baking tray and add a tsp of olive oil and then the dried oregano, salt and pepper. Add a scatter of chilli flakes if you like a little heat.
4. Give it all a good mix making sure the vegetables are fully coated then add the cherry tomatoes and then put in the middle shelf for 35 minutes.
5. Once the tray bake has been in for 35 minutes, remove from the oven and sprinkle the mozzarella evenly on top. Finally spoon the pesto on evenly and bake for another 10 minutes Add the croutons on top and serve.