Roasted squash & tomato
40 Minutes Serves 2 Vegan
- Chop squash into chunks no bigger than 2cm each. Halve tomatoes, then arrange the squash wedges and tomato halves on a baking tray.
- Sprinkle dried thyme & drizzle over 2 tablespoons of the oil. Season to taste with salt and freshly ground black pepper.
- Roast in the oven for 25-30 minutes, or until tender and golden-brown.