this months recipes

Really Garlicky Roasted Vegetables
03 May 2006

1 red onion
1 aubergine
2 courgettes
1 red pepper
1 truss of cherry tomatoes, on the vine
1 bulb of really garlicky garlic
3 tbsp extra virgin olive oil
1 tbsp really garlicky rub
freshly ground black pepper

Preheat the oven to 200¢ªC, Gas mark 6.
Cut the red onion in half, cut each half into quarters. Cut the aubergine, courgette and red pepper into 1" (2.5cm) pieces. Break the bulb of garlic into cloves, but leave the skins on. Put all the prepared vegetables into a large roasting tin, sprinkle with the olive oil, really garlicky rub and a couple of twists of freshly ground black pepper. Gently toss the vegetables with a spoon or with your hands to coat evenly with the oil. Roast the vegetables in the preheated oven for 30-35mins.

Alternatively, wrap the vegetables in a parcel of tin foil and roast on the barbecue, as a delicious accompaniment to barbecued meat and fish.

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