Matt Tebbutt served up a tasty vegan roasted vegetable tart on Saturday Kitchen.

The ingredients are: 2 red onions, sliced into rings, 3 red peppers, cut into quarters, 3 yellow peppers, cut into quarters, 3 Portobello mushrooms, sliced, 1 tbsp chopped fresh thyme, 3 garlic cloves, crushed, 4 tbsp olive oil, 2 aubergines, sliced, 2 courgettes, sliced, 200ml balsamic vinegar, 50–100g soft light brown sugar, 12 sun-dried tomatoes, rehydrated in boiling water and drained, 500g vegan ready-rolled puff pastry, maple syrup, for brushing, plant-based milk, for brushing, 100g plant-based salad cheese, diced and 2 bunches fresh basil, leaves picked.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.