Serves 4-6
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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the courgettes, peppers, red onion, cherry tomatoes, garlic, oregano, spinach, chickpeas and olives with one tablespoon of the oil in a Pyrex Irresistible 35x23cm Rectangular Roaster.
  2. Season lightly with salt and a good pinch of black pepper. Pour over the chopped tomatoes.
  3. Roast for one hour until the vegetables are tender and the tomatoes have reduced to a thick sauce.
  4. Dot the Feta over the top and drizzle over the remaining oil. Roast again for 10 minutes until the Feta has softened.
  5. Scatter with fresh coriander and serve with crusty bread.

Nutrition Facts

Per Serving 398kcals, 14.6g fat (3.9g saturated), 53.1g carbs (12.5g sugars), 19.1g protein, 15.9g fibre, 0.410g sodium

Dinner30-minute mealsOne-potFamily mealsQuick and easyBudget mealsVegetarian

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