10ml olive oil
Vegetable stock
½ butternut (peeled and cubed)
1 Medium Brinjal cut into cubes
1 large onion – cut into eights
2 red peppers (deseeded and cut into squares)
3 medium baby marrows
2 medium beetroot (peeled and cubed)
Mix all the ingredients in an oven proof dish and season to taste with the vegetable stock
bake for 1hour in the oven at 180°C