Here Comes The Sun

As soon as the sun comes out my cooking motivation and ideas go wild, and I also want very different sorts of food to the kind I crave when it's cold. This particular one I'd been fantasising about for a good 4/5 days before I got to make it, but boy was it worth the wait.

I admit it's not the most visually stunning, but my god you have to taste it because it is brilliant. It's also super-duper easy to make which is perfect, particularly after a day like this:

I LOVE THE SUN. Also now that it's hot we can eat in the conservatory, which is beyond awesome.

Ingredients: (serves 4)
- 1 large red onion (or 2 smaller)
- 3 cloves garlic
- 1 red pepper, de-seeded
- 1 courgette
- 3 carrots, peeled
- 200g cherry tomatoes (approx)
- 1tbsp dried thyme
- salt and pepper, to taste
To serve:
- tortilla wraps (or GF pasta for a gluten-free option)
- 150g pot natural yoghurt
- 200g pack feta cheese
- 1 standard size pot of hummus (I happened to have a 'chargrilled red pepper and hummus dip' which was brill)

Method:
1. Preheat the oven to 220°C. Grab your veg (you can really use anything you like) and chop into similar sized pieces so they'll all cook at a similar time, then throw them all into a big dish they can be roasted in. Drizzle with olive oil, then sprinkle over the thyme, salt and pepper before giving it all a good stir and bunging in the oven for 45-60 minutes (stirring every 15 minutes or so).

2. Sit down and enjoy a glass of wine or similar. Because roasting the veg is basically all the cooking in this whole recipe so drinking alcohol has now become an actual instruction. ENJOY.
3. If you're gluten-intolerant, put 75g of GF penne on to cook 10 mins before the veg has finished roasting. Zosia used all the other serve-with things and said it was bon, so you can do that easy peasy. Otherwise, warm up the wraps, spread with hummus, then add the veg. Dollop on some yoghurt and feta, and wrap up all the lovliness. Then eat in your conservatory/garden because it's warm and beautiful and LIFE IS GOOD.