When you have some veg left over and languishing in the fridge – revive them in this uber simple and tasty dish. Good enough as a main course and brilliant in a lunch box.
Dice a red pepper. Peel and dice a butternut squash. Top and tail and then dice courgettes. Peel a red onion and cut into 12 wedges. Drizzle a large baking tray with olive oil. Scatter the vegetables into the tray and season with salt and pepper. Bake in a preheated oven (190 C.) till tender.
Drain a can of pre cooked lentils and mix the cooked vegetables in with a mixture of tomatoes, crushed garlic, a deseeded and sliced chilli plus a tablespoon of white wine vinegar. Add chard or rocket or serve with watercress leaves.
