It’s a delicious way to prepare your vegetables or enjoy as a vegetarian meal.

Serves 6-8


◻️ 1 red pepper⁠
◻️ 1 yellow pepper⁠
◻️ 2 medium baby marrows⁠
◻️ 2 medium aubergines⁠
◻️ 1 red onion⁠
◻️ salt and freshly ground black pepper⁠
◻️ 2 – 3 sprigs oregano⁠

◻️ 1/2 onion, chopped⁠
◻️ 1 tbsp canola oil OR coconut oil⁠
◻️ 1/2 tsp garlic, crushed⁠
◻️ 1 chilli, chopped⁠
◻️ 1 tbsp tomato paste⁠
◻️ 500 g ripe plum tomatoes, cut into cubes⁠
◻️ 1 cup water⁠
◻️ salt and freshly ground black pepper⁠


1️⃣ Prepare the sauce by frying the onions in oil until soft and translucent. Add the garlic and chilli and mix through.⁠
2️⃣ Add the tomato paste, plum tomatoes and water. Season with salt and pepper and leave the liquid to come to the boil. Reduce the heat and then leave it to simmer for 20-30 minutes. If the sauce reduces too much, just add a little more water.⁠
3️⃣ Preheat the oven to 180°C. In the meantime, prepare the vegetables by cutting them into equal-sized cubes. Toss them with salt and pepper.⁠
4️⃣ Line a few baking trays with baking paper and roast the vegetables for about 20 minutes or until the have cooked through and are golden in colour.⁠
5️⃣ Once the sauce is made and the vegetables are cooked, combine them in a bowl. Place the mixture into a lasagne dish. Sprinkle the oregano leaves over, finishing off with some freshly ground black pepper.⁠
6️⃣ Only complete this step if you are not serving your dish immediately. Half an hour before you are ready to serve, check the oven temperature or preheat to 180°C. Place the dish into the oven and warm through for about 20 minutes.⁠
7️⃣ Enjoy!⁠

Want more vegetarian goodness? Check out this wonder vegetable recipe – delicious stuffed mushrooms!