Roast vegetable, feta and dill tart

Preheat the oven to 180°C. Put 2 sliced aubergines, 4 baby marrows, sliced lengthways and 1 sliced onion in a mixing bowl. Pour over 125ml (½ cup) olive oil, juice of 1 lemon and 60ml (¼ cup) torn fresh basil. Season well with salt and freshly ground black pepper. Pour the vegetables into a baking tray and scatter them all over the tray with a fork. Grill until the vegetables are golden. Increase the temperature to 200°C and lightly grease a rectangular baking dish.

Gently roll out 1 x 400g puff pastry and line the baking dish with it. Score a 3cm border all around the pastry with a knife and prick the base with a fork. Scatter the roasted vegetables over the pastry and top with 10 halved Rosa tomatoes. Scatter 45ml (3 tbsp) fresh dill and 100g crumbled feta over. Bake for 10 minutes. Serve hot with a green salad.