Mediterranian Roasted Vegetable Paella.

  1. Mix all the ingredients for the marinade together in a large shallow dish.
  2. Roast the red and yellow peppers in the oven for 12-15 minutes until skin blackens slightly. Place into a bowl and cover for 30 minutes until cool then remove the skins from the peppers. Set aside.
  3. Cut the aubergine into 1cm thick rounds and cut the courgettes lengthways into slices.
  4. Add the courgettes and onions to the dish, turn until well coated into the marinade and set aside for one hour if you wish.
  5. At the last minute, toss the aubergines with the rest of the vegetables so that they don’t absorb too much of the oil. Lift the vegetables onto medium - hot chargrill or roast in the oven for about 6-8 minutes, turning now and then and basting with any leftover marinade, until they are soft and richly coloured.