Roasted vegetables with Rosemary & Garlic Dressing & Marinade


  • Courgettes, sliced on the diagonal

  • Red onion, peeled, halved and cut into wedges

  • Red pepper and yellow pepper, deseeded and cut into chunks

  • Aubergine, halved and sliced into batons

  • Cloves garlic, roughly chopped

  • Rosemary & Garlic Dressing & Marinade

  • Ripe tomatoes, cut into large chunks

  • Sea salt and freshly ground black pepper


  1. Preheat the oven.

  2. Place the courgettes, onion, peppers, aubergine and garlic into a large non-stick roasting pan. Toss with the Rosemary & Garlic Dressing & Marinade.

  3. Roast for 20 minutes, stirring 2 or 3 times. Remove from the oven, stir in the tomatoes, and cook for 10 minutes more, until the tomatoes are soft and all the vegetables are cooked.

  4. Remove from the oven, stir in a little extra Rosemary & Garlic Dressing & Marinade, season to taste, and serve.

Try adding chopped olives and capers to create a flavourful accompaniment for fish or serve with macaroni cheese, or stir in fresh basil and toss with pasta for a simple supper.