Platter of roasted Mediterranean vegetables, buffalo mozzarella, tapenade, and pesto - Love Your Gut

Ingredients

• 3 tbsp extra virgin olive oil
• 4 red, yellow and orange peppers, seeds removed and cut into 2cm chunks
• 2 medium aubergines, cut into 2cm chunks
• 2 medium courgettes, cut into 2cm chunks
• 2 red onions, peeled and cut into 8 wedges
• 125g buffalo mozzarella, drained and torn into small pieces
• 130g ready made fresh pesto
• 100g black olive tapenade
• 8 – 10 small, fresh basil leaves