*Roasted Summer Garden  Veggies*
Serves 4

A lovely summer side dish to go with those grilled meats, chicken or fish.  Easy and a bit spicy!

2 pounds of assorted vegetables (peppers, courgettes (both yellow and green) onions)
1 tsp salt
1 TBS extra virgin olive oil
1 1/2 tsp smoked spanish paprika, or a smoked paprika mix (I like the one from M&S which has smoked paprika, thyme and crushed chilies in it)
130g of coarsely grated Parmesan Cheese

Trim your courgettes and cut into large chunks.  Peel and cut the onions into wedges.  Seed and cut the peppers into chunks.  Place the courgettes into a colander along with the salt.  Let stand and drain for 15 t0 20 minutes.  Drain well.  Toss in a bowl along with the olive oil, peppers, onions and paprika.

Preheat your oven to 220*C/425*F/ gas mark 7.  Pour the vegetables out onto a rimmed  baking tray.  Spread out into a single layer. Roast for about 20 minutes.  Flip over and roast for another 20 minutes or until golden and tender.  Remove from the oven.  Sprinkle with the cheese.  Toss together gently and serve.