3 peppers, sliced (use red or yellow)
1 eggplant, cut into small cubes
2 tomatoes, quartered
3 zucchini (about 600g), cut into batons
5 tbsp olive oil
200g brown basmati rice
small pack flat-leaf parsley
small bunch basil, shredded
Heat oven to 200C/180C fan/gas 6. Put the eggplant, peppers, tomato and zuchcini in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.)
Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.
Meanwhile, cook the rice following pack instructions. Whizz together the parsley, remaining oil and seasoning to make a pesto.
Fork the parsley pesto through the rice, spoon over the veg and serve.
Recipe adapted from: Good Food