Method
Chop some mushrooms, aubergines, and four different types of peppers into a basin. Add some courgette sliced diagonally for an interesting shape. Add a little ground pepper for flavour, and some rosemary or thyme.

Moisten the vegetables with a good quality olive oil; dribble over to give good coverage. Place in a shallow baking tray, protecting the tray with a pre-cut piece of bake-o-glide.

Once in place, mix the vegetables and the herbs together with the olive oil. You can always add some salt and some garlic for flavour.

Take the vegetables and slide them onto the sheet and spread over. Place into the roasting oven on the second runners down. Roast for about 25-30 minutes, turning once.

Spoon onto a serving plate. They make a colourful array of flavours to serve with steak or fish.

Hints and tips
One of the benefits of cooking in the roasting oven is that it’s vented into the flue, so unless the door is open cooking smells go through the flue to the outside keeping the kitchen a fresher place.