Roasted vegetables
Peppers, courgettes, aubergine and red onion roasted hot in olive oil with garlic and thyme until soft, sweet and charred at the edges.
Method
- 1
Heat the oven to 220°C and put two large roasting trays inside to heat up.
- 2
Put all the vegetables and the garlic in a large bowl.
- 3
Add the olive oil, thyme sprigs, salt and a few grinds of pepper and toss with your hands until every piece is glossy.
- 4
Spread the vegetables over the hot trays in a single layer, leaving gaps so they roast rather than steam.
- 5
Roast until the undersides are browned.
- 6
Turn the vegetables with a spatula and swap the trays between shelves.
- 7
Roast again until everything is tender and caramelised at the edges, and the aubergine is soft and creamy inside.
- 8
Squeeze the soft garlic out of its skins and toss it through the vegetables.
- 9
Taste, add more salt if needed, and serve hot or at room temperature.
Notes
- Crowding is the most common reason roasted vegetables turn soggy. Use two trays rather than piling everything onto one.
- Cut the pieces to a similar size so they finish together. Firm vegetables such as carrots or squash need to be cut smaller.
- Leftovers are good stirred through pasta, piled on toast with goat's cheese or blended into a soup.
Equipment
2 large roasting trays, Large mixing bowl, Spatula