Roasted vegetables

1 red onion

1 courgette

2 tomatoes

1 pepper

1 clove of garlic

Spray oil

Chopping board, knife, measuring spoon, oven dish.

1. Preheat the oven to 200ºC or gas mark 6.

2. Prepare the vegetables:

• peel the onion and cut into wedges;
• top, tail and slice the courgette;
• halve the tomatoes;
• deseed and thickly slice the pepper;
• peel and crush the garlic.

3. Place the vegetables and garlic in an oven proof dish and spray with oil

4. Roast for 20-30 minutes.

• Be creative and use different types of vegetables, why not try: beetroot, celeriac or fennel?
• Add a kick and pop-in a few slices of red chilli.
• Use left-over roasted vegetables to make a soup (make up some stock with hot water; blend the vegetable with stock; reheat and serve – simple!)

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?