3 zucchini, thickly sliced
1 eggplant, cut into thick fingers
2 red pepper, deseeded and chopped into chunks
2 large baking potato, peeled and cut into bite-size chunks
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz chopped tomatoes
400g/14oz chicken thighs
small bunch basil, roughly chopped
1 tbsp garlic infused oil
Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Top with the chicken thighs.
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. Bring to a simmer and gently stir. Season to taste, drizzle with garlic infused oil, then scatter over the basil.
Serve from the tin or pile into a serving dish. Eat with hunks of gluten free bread or a bowl of gluten free pasta.
Recipe adapted from: Good Food