Ingredients

Steps

• Preheat the oven to 220°C.
• Mix the onions, aubergine, peppers, courgettes, and fennel in a large bowl with olive oil and garlic.
• Transfer the vegetables to a roasting tin, spread evenly, and season with salt and pepper.
• Boil the new potatoes in salted water until tender, then drain and add to the vegetable mix.
• Roast vegetables until they start to colour, then stir in tomatoes, basil, and kidney beans.
• Bake for 20 more minutes until vegetables are coloured but crunchy.
• Adjust seasoning and serve topped with grated cheddar cheese.