A lovely, simple recipe from Mary Berry
Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.
2 small or 1 large eggplants, halved and cut into ⅝in slices
12 oz (350g)peeled butternut squash, cut into ¾in cubes
2 medium courgettes, halved and cut into ½in slices
2 large red peppers, seeds removed, cut into large 1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
For the dressing
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
To serve
4oz (100g) feta, crumbled
2 tbsp chopped mint
2 tbsp chopped basil
Preheat the oven to 450F/Gas 7. Line two large baking trays with baking paper.
Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
For the dressing, measure all of the dressing ingredients into a pitcher. Mix well and season with salt and pepper.
Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta, mint and basil and serve.