Preheat the oven to 180°C.
Slice the aubergine, courgette and peppers into wedges.
Put the vegetables, garlic and tomatoes in a roasting dish, season with salt and pepper, add a dollop of olive oil and mix well.
Bake in the oven for 30 minutes or until the vegetables are tender.
Stir in the fresh basil leaves just before serving.
Homemade by Clodagh McKenna, published by Kyle Cathie: With a strong focus on using local produce and eating together, Clodagh McKenna's new cookbook, Homemade brings together recipes and ideas gathered from years of travelling and taking notes. Order the book online.
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