Roast summer vegetables & chickpeas

The courgette festival continues and is now joined by oodles of tomatoes fresh from the vine.  I think this is a great veggie dish on its own but I like to serve it with seared tuna or roasted chicken thighs.  

Ingredients

3 courgettes, thickly sliced

1 aubergine, cut into thick fingers

3 garlic cloves, chopped

2 red peppers, deseeded and chopped into chunks

Potatoes, peeled and cut into bite-size chunks

1 onion, chopped

4 tbsp olive oil

1 teasp sumac, optional

400g tomatoes, quartered if large

400g tin chickpeas, rinsed and drained

A bunch of mixed herbs such as basil, oregano, marjoram and thyme. 

Method

Heat oven to 220C. Put all the vegetables into a large roasting tin and toss with most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.

Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then sprinkle over the sumac for a tangy zesty zing. Serve from the tin or pile into a serving dish. Eat with crusty bread to soak up the juices.