Roasted mediterranean vegetables - with some sweetcorn, chicken and potatoes

 Clinging on to the last days of summer I decided to roast some delicious Mediterranean vegetables - topped with good feta.  All ingredients available from Todmorden market … life is good!

Olive oil
Garlic
Potatoes
Onion
Red onion
Courgette
Red pepper
Tomatoes
Italian seasoning
Chicken thighs
Sweetcorn
Feta

1. Cut potatoes into chunks, toss in olive oil and put in to roast at 180.
2.  Roughly chop red onion, courgettes, red pepper and tomatoes.  Add a pinch of Italian seasoning and 2 cloves of garlic - toss in olive oil and put in the oven to roast.
3.  Sautee chopped onion and crushed garlic in olive oil.  Add chicken thighs, skin side down to brown.  After 5 minutes turn chicken over and put in the oven to roast.
4.  After 30 minutes boil sweetcorn.
5.  Check on roasting things, turn them over.
6.  When the sweetcorn is ready (about 12 minutes) remove things from the oven.  Crumble feta onto the veg.
7.  Serve, scoff …. delicious

There were loads of veg left over - so I added a few sun dried tomatoes and some water - whizzed them up in a soup maker and had this outstanding soup.  The feta gave it a lovely silky texture.