For a really colourful dish, try these vegetables roasted in olive oil with garlic and rosemary. The flavour is wonderfully intense.
ingredients
serves 6
1 each red and yellow pepper Spanish onions
2 large zucchinis
1 large eggplant or 4 baby eggplants, trimmed
1 fennel bulb, thickly sliced
2 beef tomatoes
8 fat garlic cloves
2 tbsp olive oil
fresh rosemary sprigs
black pepper
lemon wedges and black olives (optional), to garnish
method
1. Halve and seed the peppers, then cut them into large chunks. Peel the onions and cut into thick wedges.
2. Cut the zucchinis and eggplants into large chunks.
3. Preheat the oven to 220°C (425°F) Spread the peppers, onions, zucchinis, eggplants and fennel in a lightly oiled, shallow ovenproof dish or roasting pan, or, if liked, arrange in rows to make a colourful design.
4. Cut each tomato in half and place, cut-side up, with the vegetables.
5. Tuck the garlic cloves among the vegetables, then brush them with the olive oil. Place some sprigs of rosemary among the vegetables and grind over some black pepper, particularly on the tomatoes.
6. Roast for 20-25 minutes, turning the vegetables halfway through the cooking time. Serve from the dish or on a flat platter, garnished with lemon wedges. Scatter some black olives over the top, if you like.
