Roasted Vegetables


1 butternut squash
2 red, green and yellow peppers
a head of celery
4 medium red onions
4 bulb of garlic
4 tbsp olive oil
1tsp thyme, basil
1 lemon.




Turn your oven on high. Quarter the onions. Cut the peppers into thick strips. Cut half the squash into two-inch square. Cut half the celery into two-inch sticks. Peel 4 or 5 cloves of garlic.
Place the lot into a large oven dish. Sprinkle about 3 tbsp of olive oil, a pinch of fresh black pepper, salt, a pinch of thyme and 2 tbsp of sugar. Stir and then place in the oven for half an hour. Take out and stir again. Another half hour should be enough. Squeeze half a lemon over the vegetables. If you have some fresh basil, chop it and sprinkle all over. You can also use courgettes, aubergines, spring onions…
You can eat this concoction either hot or cold as a starter with goat's cheese or as a side vegetable with any main course.