Instructions: Use an ovenproof platter or baking dish that is pretty enough for the table.

You will bake and serve in the same dish.

Wash vegetables and arrange attractively in the baking dish. Drizzle with olive oil.

Roast on a low shelf in the oven for about 50 minutes to an hour, until the edges of the vegetables are somewhat browned. Remove baking dish and allow the vegetables to cool.

When cool, finish the dish. Be sure to save all of the accumulated juices.

Peel the onion and cut into quarters. Peel the pepper skin off with your fingers and cut the flesh into large segments.

Slice the zucchini, squash and carrots into chunks or strips.

Before serving, drizzle again with virgin olive oil and coarse salt. Garnish with herb sprigs.

Makes four servings.

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