This speedy supper is perfect for busy nights and so simple that kids can help even if time is in very short supply. It uses a pouch of ready-cooked rice for speed and if you chop the veg small, they'll soften and crisp up in about 15. Little kids can help with the prep but leave the chopping til they're a bit older.
1 pack of pre-cooked rice or quinoa
1 yellow pepper
1 red pepper
2 handfuls cherry tomatoes
1 clove garlic
salt and pepper
1 bunch of basil
Parmesan, to serve
Takes 15 minutes
1. Preheat the oven to 200°C/400°F/Gas mark 6. Dice the courgette, aubergine and peppers and throw in a roasting tray. Get the kids to pop in the tomatoes (whole) and to drizzle over a good lug of olive oil. Crush in the garlic (kids find this easiest using a crusher as they don't need to peel it which can be fiddly for little fingers). Season with salt and pepper, rip up half of the basil leaves and scatter them over the veg then give the tin a good shake and pop straight in the oven.
2. Meanwhile gently heat the rice or quinoa in a pan.
3. Spoon the rice or quinoa into bowls, top with the roasted veg, scatter over the remaining ripped up basil and grate over a little Parmesan. Drizzle with a little extra olive oil and serve.