Tuscan-style roasted summer vegetables Recipe

Ingredients

• 1 large eggplant (aubergine)
• 2 large zucchini (courgette)
• 2 red bell peppers (capsicum)
• 250g (about 1/2 lb) cherry tomatoes
• 1/2 jar quartered artichoke hearts (about 12 pieces)
• Pangrattato
• 10 black olives, minced
• 8 capers, minced
• generous handful fresh herbs, minced (e.g. basil, parsley, oregano, sage, thyme)
• zest of 1 organic lemon
• 2 large cloves garlic, minced
• 1/2 cup finely grated parmesan (omit for vegan)
• 1/2 cup dry breadcrumbs (or toasted fresh breadcrumbs)
• salt and pepper to taste
• olive oil for drizzling
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