Mediterranean Roasted Vegetables
1 red pepper
1 yellow pepper
2 spanish onions
2 large courgettes
1 large aubergine, or 4 baby aubergines. trimmed
1 fennel bulb, thickly sliced
2 beef tomatoes
8 fat garlic cloves
25ml/1½ tbsp olive oil
fresh rosemary sprigs
freshly ground black pepper
lemon wedges and black olives, to garnish
Halve and see the peppers, then cut them into large chunks. Peel the onions and cut into thick wedges.
Cut the courgettes and aubergine(s) into large chunnks.
Preheat the oven to 220C/425F/Gas 7. Spread the peppers, onions, courgettes, aubergines, and fennel in a lightly greased shallow ovenproof dish or roasting pan, or, if you like, arrange in rows to make a colourful design.
Cut each tomato in half and place, cut-side up, with the vegetables.
Tuck the garlic cloves in among the vegetables, then brush all the vegetables with the olive oil. Place some sprigs of rosemary among the vegetables and grind over some black pepper, particularly on the tomatoes.
Roast in the oven for 20-25 mins, turning the vegetables halfway through the cooking time. Serve from the dish or a flat platter, garnished with lemon wedges. Scatter a few black olives over the top just before serving, if you like.