Roasted Mediterranean Vegetables

Method

Cut up your choice of several peppers, red onion, courgettes and aubergine into similar sizes and place in a Rayburn meat tin lined with a large piece of Bake-O-Glide™ cut from the large cooking liner, or use a pre-cut piece from the Rayburn Cook Set.

Drizzle with a little olive oil and seasoning and toss well. Half-crushed cloves of garlic and herbs such as rosemary are ideal additions - leave to marinate for an hour if possible.

Roast on the highest set of runners in the Main Oven pre-heated to a high setting. Adjust the controls to obtain a good roasting temperature, e.g. Gas Mark 6, 200°C. Shake the contents of the tin every ten minutes or so until they are tender.

Variation: Roasted root begetables have deliciously concentrated flavour with a gently sweetened effect. par-boil and roast in a very little oil. Experiment with mixtures of squash, pumpkin and sweet potato together with carrot, parsnip, swede and turnip.

Recipe by Richard Maggs, The Rayburn Cookery Doctor