SERVES 4
PREPARATION 10 MINS
COOKING 50 MINS
200g (6½oz) courgettes, cut lengthways
200g (6½oz) peppers, quartered
200g (6½oz) red onions, quartered
200g (6½oz) tomatoes, quartered
200g (6½oz) beetroot or celeriac, cut into bitesize pieces
8 cloves garlic, unpeeled
4tbsp olive oil
Handful chopped herbs (such as coriander, chives, thyme) to garnish
1. Heat the oven to 200ºC (gas mark 6). Place all the vegetables and the garlic into a large baking tray and drizzle with oil. Season with salt and freshly ground black pepper.
2. Roast in the oven for 40-50 minutes, or until the vegetables are tender and golden. Just before serving, toss through the chopped herbs.