Jan'S Roasted Mediterranean Vegetables

• 2 courgettes
• 1 red bell pepper
• 1 yellow bell pepper
• 2 red onions
• 1/2 aubergine
• 20 ml olive oil
• 15 ml balsamic vinegar
• 1 teaspoon sugar
• tomato puree
• fresh ground black pepper
• 1 teaspoon dried oregano
• salt

1. Pre-heat oven to 220c/400f or Gas mark 7.
2. Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
3. Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
4. Cut the onions into quarters.
5. Cut the aubergine into rough 3 - 4cm chunks.
6. Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
7. Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.

courgettes, red bell pepper, yellow bell pepper, red onions, aubergine, olive oil, balsamic vinegar, sugar, tomato puree, fresh ground black pepper, oregano, salt

Taken from www.food.com/recipe/jans-roasted-mediterranean-vegetables-254481 (may not work)