I absolutely love roasting vegetables like this and quite often make a huge batch so that I have a lovely stash in the fridge. On this occasion I stirred through cooked freekeh at the last minute, but often I use, puy lentils, rice, quinoa or couscous. I should mention that the cooking time will probably increase the larger the batch.
Serves 2 as a main 4 as a side
1 aubergine - chopped into 2cm squares
1 red onion - cut into 8 wedges
3 cloves garlic - crushed
2 medium courgettes - sliced into thick discs
2 red peppers - chopped into chunks
2 tablespoons balsamic vinegar
4 - tablespoons olive oil
1 pouch of cooked freekeh
Preheat the oven to 210 degrees (190 degrees fan)
Add all of the ingredients to a large roasting tin an toss in the oil and vinegar. Season generously.
Roast for 25-35 minutes, or until the vegetables are cooked and caramelised. Microwave the freekeh according to packet instructions. Pour the freekeh into the roast veg and stir to combine. Serve hot or cold.