Mediterranean Roast Vegetables
(A favourite recipe for using up surplus home grown goodies.)
A variety of vegetables of your creative choice (preferably at least a combination of five though the first two are key ingredients for flavouring) such as:
* Tomatoes * Garlic cloves (peeled) * Zucchini * Capsicum * Mushrooms * Squash * Eggplant * Asparagus * Beans * Fennel * Onions
Finely chopped fresh thyme
Freshly ground pepper and rock salt
Chop larger vegetables into good sized chunks and leave the others whole that generally don’t take as long to cook, for example beans, asparagus, garlic and mushrooms. Arrange assorted veg on baking tray in a single layer, drizzle with olive oil then evenly and generously sprinkle chopped thyme and season with salt and pepper.
Bake in a moderately hot oven until tender, though if slow to brown speed up the process by placing under the griller.
Serving suggestions: goes particularly well with pasta curls and or crusty bread (Italian, Lebanese) for sopping up the lovely juices or squashing the roasted garlic on - yum! Cold leftovers are also quite nice on a bed of lettuce.