Herb Topped Roasted Capsicum, Zuchinni and Tomatoes (vegan)

2 red capsicums
2 zuchinnis
2 tomatoes
100g wholemeal bread
1 clove garlic
1 lemon
handful of fresh parsley

1. Preheat oven to 220 degrees. halve the veggies lengthways and remove the seeds.2. make the bread into breadcrumbs by placing in a food processor.
3. crush the garlic and ass to the breadcrumbs with the grated find of 1 lemon. Sqeeze in the juice from half of the lemon.
4. Finely chop the parsley and add. Spoon into the vegetables. Cook for 15-20minutes until softened and the topping has browned. serve with a green salad.

Serves 4 (only 1g fat! and 90kcals per serve!)