Roasted Mediterranean Vegetables with Fresh Mozzarella

300g chestnut or baby mushrooms

1 head of broccoli, broken into florets

2 red peppers, roughly chopped

1 tin chopped tomatoes

2 carrots, sliced

1 green pepper, roughly chopped

125g fresh mozzarella, torn into pieces

4 cloves garlic, sliced

3 tbsp olive oil

1 tsp dried oregano

1 tsp dried mixed Italian herbs

Salt and pepper

Crusty bread or pasta to serve

Preheat oven to 200°C / 180°C fan.

Pour the tinned tomatoes into a large roasting tray and season well with salt, pepper and the dried herbs. Add the sliced garlic and a good glug of olive oil.

Add all the vegetables — mushrooms, broccoli, peppers and carrots — into the tray and toss everything together so the veg is coated in the tomato base.

Roast for 25 minutes until the vegetables are starting to soften and take on colour.

Remove from the oven, scatter the torn mozzarella over the top, and return to the oven for a further 8-10 minutes until the cheese is melted and starting to bubble.

Finish with a final scatter of dried oregano and serve straight from the tray with crusty bread or over pasta.