INGREDIENTS 

• 2 courgettes
• 1 aubergine
• 2 red onions, peeled
• 1 bulb fennel, top removed
• 1 red pepper, deseeded
• 1 green pepper, deseeded
• 3 cloves garlic, peeled and crushed
• 1 tbsp. olive oil
• 1 tsp dried oregano
• 1 tbsp. Sacla’ Sun-Dried Tomato Pesto
• 1 tsp. reduced salt bouillon
• Black pepper to taste

INSTRUCTIONS 

1. Heat the oven to 180°C
2. Chop up all the vegetables into bite size pieces
3. Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and black pepper
4. Mix well so that all the vegetables are covered in the oil
5. Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred