Ingredients

• 2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices
• 350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
• 2 medium courgettes, halved and cut into 1cm/½in slices
• 2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 2 tbsp balsamic vinegar
• 1 tsp caster sugar
• 1 heaped tsp grainy mustard
• 1 banana shallot, finely chopped
• 1 garlic clove, crushed
• 100g/3½oz feta, crumbled (optional)
• 2 tbsp chopped mint
• 2 tbsp chopped basil

Instructions

1. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.

2. Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.

3. Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.

4. For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.

5. Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.