- 1 yellow, 1 red and 1 green pepper, seeded and cubed
- 2 medium-sized courgettes, cubed
- 1 medium-sized aubergine, cubed
- 1 tin artichoke hearts, drained and halved
- 1 large onion, peeled and sliced
- 4 bay leaves
- 2 sprigs of rosemary
- 2 sprigs of oregano
- 1 tsp salt
- 3 tsp mixed Italian herbs
- 225g/8oz ricotta cheese
- 4 free-range eggs, beaten
- 5 tbsp olive oil
- Preheat the oven to 200C/400F/Gas 6.
- Place the vegetables and fresh herbs into a roasting tray and cover with olive oil. Bake for 10-15 minutes.
- Combine the roast vegetables with the cheese, free-range eggs, salt and herbs.
- Pack the mixture into a 25cm/10in flan dish and bake for 30 minutes.