Romesco Rainbow roasted Vegetables

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Ingredients 

Any veggies you have in, are in season or need using up!

For mine I used:

Aubergine

Red, green and yellow bell peppers

Courgette

Red Onion

Cherry tomatoes

Fresh, chopped parsley

Olive oil

Tin of chickpeas, drained

Romesco Sauce

Instructions

Preheat the oven to 180oC

Chop up the vegetables into bite-sized chunks. 

Place into a roasting tin (if you are using root veggies these will need a little longer to cook so pop these in first before peppers, aubergines, quicker to cook vegetables) 

Drizzle over olive oil and mix.

Check veggies every 10 minutes or so, give them a mix and continue to cook until soft.

Throw in the chickpeas and sprinkle on the chopped parsley.

Serve/slather/drown with Romesco sauce.