1 large eggplant (the purple Italian variety is best), roughly chopped
2 yellow peppers, deseeded and roughly chopped
2 red peppers, deseeded and roughly chopped
3 zucchini, roughly chopped
275ml/½ pint olive oil
1 tbsp garlic infused oil
black pepper and coarsely ground sea salt
600g/1lb 5oz small new potatoes
450g/1lb baby vine tomatoes
25g/1oz basil, roughly chopped or torn
3 tbsp gluten free breadcrumbs
200g/7oz lactose free mature cheddar cheese, grated
Preheat the oven to 220C/425F/Gas 7.
In a large bowl, mix the eggplant, peppers, and zucchini.
Pour over the olive oil, add the garlic infused oil.
Transfer the vegetables to a roasting tin.
Spread evenly and season to taste with salt and pepper.
Fill a large pan with boiling salted water.
Add the new potatoes and cook until just tender.
Drain the potatoes and add them to the mixed vegetables.
Place in the hot oven and once the vegetables have started to colour, add the tomatoes and basil.
Mix well, top with the gluten free breadcrumbs and lactose free cheddar.
Return to the oven for a further 20 minutes, or until the vegetables are coloured, but still reasonably crunchy in texture.
Taste and add more salt and pepper, if desired.
Serve either hot or cold with more grated cheese scattered over.
Recipe adapted from: Good Food