Serves 4

• 8 giant brown mushrooms
• 1 red pepper
• 1 yellow pepper
• 2 large courgettes
• 2 large carrots
• 1 medium aubergine
• 1 T (15 ml) extra-virgin olive oil
• 4 small sprigs fresh thyme
• ½ C (125 ml) reduced-fat hummus
• salt and black pepper

1 Set the oven at 200°C. Thinly slice the peppers, courgettes, carrots and aubergine and toss in a roasting dish with the olive oil and thyme. Roast for about 15-20 minutes.
2 Gently brush each mushroom with olive oil. Place on a baking tray and add to the hot oven with the vegetables towards the end of their cooking time. Allow the mushrooms about 10 minutes to soften slightly.
3 Place the hot mushrooms top down on serving plates. Dollop hummus onto each mushroom base, pile on the roasted veg, season with salt and pepper and place a mushroom on top.