Peel the onion, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onion
1 red onion
1 medium aubergine
1 yellow pepper
2 red peppers
2 courgettes
1 fennel bulb
3
Pour over the olive oil, add the garlic and use your hands to mix thoroughly. Spread out the vegetables in a roasting tray and season with salt and pepper
1 garlic clove, peeled and roughly chopped
1 pinch of black pepper
1 pinch of salt
90ml of olive oil
4
Place the roasting tray in the oven. Once the vegetables have started to colour, around 10-15 minutes, add the tomato and basil
225g of cherry tomatoes
10g of fresh basil, torn
5
Mix well and return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain reasonably crunchy in texture