Spicy Red Roast Vegetables

Spicy Red Roast Vegetables

Serves 4

1 pt for the whole recipe both plans

1 red pepper,deseeded & cut in quarters

1 yellow pepper, deseeded, cut in quarters

8 shallots or baby onions, peeled

1 courgette, cut diagonally into 1cm/½" thick slices

1 bulb fennel, trimmed & quartered lengthwise

100g baby corn, trimmed

170g mushrooms

1 clove garlic, crushed

3 tbsp soy sauce

3 tbsp passata

1 tsp Chinese five spice powder

½ - 1 tsp hot chilli powder

1 level tbsp clear honey

Preheat oven to 220ºC/425½F/Gas 7

Place peppers, onions, fennel and garlic into a large bowl.  Mix the soy sauce, passata, five spice powder, chilli powder and honey together and toss into the veg.

Transfer the veg to a large shallow non-stick baking sheet using a draining spoon.  Bake in the oven for 20 mins, turning occasionally and basting with the sauce.

Toss the courgettes, mushrooms and baby corn in the remaining sauce and mix into the other veg.  Cook for a further 15-20 mins until the veg are rich brown and tender.  Serve.