Pack a pukka picnic

3 courgettes
1 large aubergine
3 red peppers
2 red onions
6 sun-dried tomatoes in olive oil, drained
2 garlic cloves, chopped
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
sea salt and black pepper
about 15 large basil leaves, roughly torn
6 tortilla wraps
300g houmous (store-bought is fine)

1. Preheat the oven to 200C/400F/gas mark 6. Finely chop all the vegetables, place in a large (or 2 smaller) roasting tins and sprinkle the garlic over the vegetables.
2. Drizzle with the olive oil and balsamic vinegar and season with salt and pepper.
3. Roast for 30-40 minutes, stirring occasionally, until soft. Remove from the oven and stir through the fresh basil leaves. Allow to cool.
4. Spread the tortilla wraps with the houmous and top with the roasted vegetables.
5. Carefully roll up the tortillas and wrap in baking paper. Store in the fridge until ready to pack.

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