Roasted veg salad

Ingredients

Serves 4

2 red onions

2 aubergines

2 courgettes

1 fennel bulb

3 bell peppers

A bunch of fresh thyme

Olive oil

Salt and pepper to taste

2 tbsp of red wine vinegar

2 handfuls of chopped flat leaf parsley

Instructions

1) Preheat oven to 180°C. Chop the onions, aubergines, courgettes, fennel, bell peppers into chunks, and place them on 2 sheet pans.

2) Cover the vegetables with olive oil, salt, pepper, fresh thyme and massage them well so that every bit is well coated. Place the sheet pans into the oven for 30 min, tossing the vegetables halfway through. Remove from the oven and let them cool.

3) Put the vegetables into a large bowl with the remaining oil and juices. Toss in the red wine vinegar and parsley.