Roasted Med Veg, Sourdough Croutons and Sardines

I was recently in Lisbon where, and I kid you not, there are numerous shops dedicated to the delights of tinned fish. I think we can be a bit snobbish in the UK about tins but if you're willing to spend just a little bit more you can get some real quality behind the ring pull.

This dish can be served warm or cold and is perfect for lunch or dinner. Feel free to double up the quantities and mix up the veg to suit your needs. And if you don't have sardines, why not try tinned mackerel or trout instead. In terms of flavour, there's a lovely perfume of garlic and basil throughout and the richness of the oily fish is offset with the fresh zing of lemon. The veg is gratifying soft whilst the croutons provide crunch - perfection!

Roasted Med Veg, Sourdough Croutons and Sardines

Serves 2

olive or rapeseed oil

1 aubergine, cut into chunks

1 courgette, cut into chunks

1 onion, cut into wedges

2 garlic cloves, finely chopped

1 tsp dried oregano

1 lemon, juice and zest

200g cherry tomatoes

2 thick slices sourdough, cut into chunks

1 bunch fresh basil, chopped

2 x 105g tin sardines in oil

sea salt and freshly ground black pepper

Heat the oven to 180C/gas 6. Put the aubergine, courgette, onion and garlic in a large roasting tin then add the oregano, lemon zest, a good amount of black pepper and the oil from the sardine tins. Toss everything together then roast for 30 minutes, turning halfway through. 

Remove the tin from the oven, add the tomatoes and roast for an extra 10 minutes. On a separate oven tray, toss the sourdough with a little oil and some salt and pepper. Roast in the oven for the final 10 minutes (at the same time as the tomatoes go in).

Squeeze the lemon juice over the roasted veg and stir through with the chopped basil. Add the croutons and sardines to the tin and serve in the middle of the table to share.