No probs charli,
I always make a lrg batch of roast veg & freeze it in portions ready to use in various recipes. In a lrg baking tray add 1tbs olive oil (hex b) 2 cloves of crushed garlic, chopped fresh basil & thyme as much as you like, s&p, add to that sliced courgete, red, yellow & green peppers & red onion, mix & spray with fry light, roast for abt 30mins on 170 or untill cooked. In a saucepan add a bottle of passata, 1tsp of each- marjoram, mixed herbs, oregano, 1sachet of bouquet garni simmer for 20mins, while thats cooking boil some pasta, drain. When sauce & veg is cooked pour pasta into an ovenproof dish mix with as much roast veg & sauce as you like, grate some cathedral city lighter (hex a) sprinkle over & put under the grill untill golden. If you do a large batch of the roast veg you only have to defrost your portion in the microwave x