Roasted vegetables with hummus

Roasted vegetables are so easy to make and the bright colours make this dish look as amazing as it tastes.

2 peppers

1 onion

1 large aubergine

½ butternut squash

2 courgettes

12 cherry tomatoes

2 tbsps coconut oil

2 pots of hummus

Basil to serve

1. Preheat the oven to 180C.

2. Chop the vegetables into chunky-sized pieces.

3. Place the vegetables in a large roasting tray and top with salt, pepper and the coconut oil.

4. Place in the oven for 15 mins, then remove and turn them before cooking for a further 20-25 mins until soft and tender.

5. Serve with the hummus (half a pre-made pot per person), fresh basil and a big green salad.

Alternatively serve with a slice of seedy quinoa bread or 3tbsp cooked quinoa