Featured Recipes
Ingredients
2 large onions
2 yellow peppers, seeded
2 red peppers, seeded
4 medium courgettes
1 large aubergine
2 fat cloves garlic
3 tablespoons olive oil
Salt and freshly ground black pepper
Directions
First prepare the vegetables. Quarter the onions, cut the peppers into large pieces, thickly slice the courgettes and cut the aubergine into 2.5cm (1in) chunks. Crush the garlic.
Toss the onion in 1 tablespoon of the olive oil, sprinkle with salt and pepper and turn into the large roasting tin. Put on the floor of the roasting oven for about 20 minutes until beginning to soften and brown.
Add the rest of the prepared vegetables and the garlic to the tin with the remaining oil, stir to coat the vegetables in the oil and return the tin to the floor of the roasting oven for about 20-30 minutes until the vegetables are tender and well browned. Turn the vegetables over occasionally with a wooden spatula to ensure that they brown evenly.
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