Andrea's mediterranean style roast Veg

300 gram(s) aubergine, fresh (by IRENAS)
74 gram(s) bell pepper, red, sweet, raw
1 cup Zuccini Squash
1 cup, cubes Sweet potato
1 tsp Salt
1 tsp Pepper, black
20 serving Fry Light Extra Virgin Olive Oil Cooking Spray (Per Spray) (by JIGGLINGJUNE)
1.5 tsp mixed dry herb (by SHELLSTEWART)
4 clove Garlic

This is great on its own or stirred through bulgur wheat, couscous or quinoa as a salad, hot or cold. Don't peel the garlic but when cooked squeeze out the lovely cooked creamy paste. Add more garlic if you are a fan

Cube aubergines and place in colander. sprinkle liberally with salt and cover - make sure there is a bowl underneath to catch the draining liquid. Leave for an hour and then rinse well and drain.

While that is degorging, prepare the other vegetables by cutting in cubes.

Preheat oven at 180C. Spray a large and deep roasting pan with about half the frylight.

Add all the vegetables and garlic cloves, mix well then spray evenly with the other 10 sprays of fry light, season with salt, pepper and herbs.

Cook the dish for 20 - 30 minutes covered with foil, then remove foil for the rest of the cooking time, stirring up the veg at least once.

Serving Size: 6