Garden Vegetable Medley

Ingredients

Serves 4

• 3 capsicums in mixed colours, cut into thick strips
• 250 g button mushrooms, halved
• 1 fennel bulb, cut into wedges about 2 cm thick
• 150 g baby corn
• 250 g cherry tomatoes
• 3 tbsp olive oil
• 4 garlic cloves, left in their skins and lightly crushed
• 4 sprigs of thyme or rosemary
• Salt, black pepper, and a squeeze of lemon to finish

Method

1. 1

   Heat the oven to 220°C (200°C fan) and put a large, heavy baking tray inside to heat up.

2. 2

   Cut the capsicum, mushrooms and fennel to roughly similar sizes so they cook at the same pace. Leave the baby corn and cherry tomatoes whole.

3. 3

   In a large bowl, toss everything except the tomatoes with the olive oil, garlic, herbs, salt and pepper.

4. 4

   Carefully tip the vegetables onto the hot tray and spread them out in a single layer with space between the pieces. Use two trays if you need to.

5. 5

   Roast for 20 minutes, turning once. Add the tomatoes and roast for another 10 to 12 minutes, until the edges are browned and the tomatoes have just burst.

6. 6

   Squeeze over a little lemon, taste for salt, and serve hot, straight from the tray.