Citrus and thyme-roasted mediterranean vegetables

This is a lovely zingy accompaniment to all manner of dishes. Great with fish or chicken, or even served cold in a salad with some goat cheese.

Ingredients

Quantity	Ingredient
1	large red onion, peeled, halved and sliced
1	large courgette, sliced into rounds
2	red (bell) peppers, seeded and sliced lengthways
4-6	chestnut mushrooms, sliced
1 tablespoon	olive oil
1	lemon, finely grated zested
1/2	lemon, juiced
1	lime, finely grated zested
1/2	lime, juiced
3	sprigs thyme
	sea salt
	black pepper

Preheat the oven to 200°C.
Place all the sliced vegetables in a roasting tray. Drizzle the olive oil and the lemon and lime juice over the vegetables and toss well.
Add the lemon and lime zest. Remove the thyme leaves from their stalks by pinching the base of the stalks between thumb and forefinger and, using the nails of the thumb and forefinger, pull upwards along the stalk to remove the leaves. Add the leaves to the vegetables, along with some salt and pepper, and toss again.
Roast for 20–25 minutes, stirring occasionally.