menu for you
1 red pepper, seeded and cut
1 yellow pepper, seeded and cut
2 Spanish onions, cut into wedges
2 large courgettes, cut into chunks
1 large aubergine, cut into chunks
1 fennel bulb, thickly sliced
2 beef tomatoes
8 garlic cloves
2 tablespoons olive oil
a few sprigs of fresh rosemary
freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Spread the peppers, onions, courgettes, aubergine and fennel in a
lightly oiled shallow ovenproof dish or roasting tin.
• Cut each tomato in half and place, cut side up, with the vegetables. Tuck
the garlic cloves in among the vegetables, then brush them with the olive
oil. Add some sprigs of rosemary, and grind over some black pepper.
• Roast in the oven for 20–25 minutes, turning the vegetables halfway
through the cooking time. Serve hot.