Instructions: Dice the vegetables into roughly 25mm cubes.

Place in the small roasting tin. Toss in 12 tbsp of olive oil just to coat.

The amount of oil will vary according to the amount of vegetables.

Toss with a little sea salt.

Slide the roasting tin onto the top set of runners of the roasting oven.

Roast the vegetables for 20 to 30 minutes until cooked but still fine.

I find this a quick and easy method of cooking vegetables like aubergines and courgettes and it really brings out their fresh flavour. Serve them hot or cold tossed in french dressing or even layer them up after cooking to make a vegetarian lasagne. Add tomatoes roughly chopped for the last 10 minutes to make a ratatouille.

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