Baked sweet potato stuffed with roast peppers, courgettes and aubergines
you will need
1 sweet potato
1 pepper, chopped
1 courgette, chopped
½ aubergine, chopped
1 tsp olive oil
Pinch of rosemary or thyme leaves
* Pierce the sweet potato and bake in the oven for one hour at 180°C.
* For the final 20 minutes, place the chopped vegetables on a roasting tray mixed with the olive oil and rosemary or thyme and cook until tender (roughly 20 minutes).
* Cut the sweet potato down the middle, stuff the sweet potato with the yummy roasted vegetables and serve.