This simple recipe can be tailored throughout the year to suit the seasons. Virtually any vegetable can be used, from squashes and brassicas during the winter months, to tomatoes and fennel in the summer. The recipe here uses a classic ratatouille mix, just roasted rather than stewed.
- Method :
- Preheat oven to 170°C.
- Remove the seeds from the peppers and chop into approx. 2” pieces. Chop the courgettes, aubergines, and red onions into pieces of roughly the same size.
- Slice the whole bulb of garlic through its equator, without peeling it, and place both halves in a baking tray or dish, along with the prepared vegetables - the cherry tomatoes can also be left whole. Sprinkle over the herbs, olive oil, and a generous amount of salt and pepper. Mix well.
- Cover loosely with foil and place in the preheated oven for 30 minutes. Remove the foil and roast for a further 10 minutes.
- Check the seasoning, and serve.
Serving suggestions: Serve with roast meats (especially lamb and game) or meaty white fish. When simmered with a good vegetable stock and blitzed in a food processor, it makes a delicious roast vegetable soup.