Jan'S Roasted Mediterranean Vegetables - cooking recipe

Ingredients

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

Preparation

Pre-heat oven to 220c/400f or Gas mark 7.
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)!
Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
Cut the onions into quarters.
Cut the aubergine into rough 3 - 4cm chunks.
Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
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.