- 6 tbsp good-quality olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 large courgettes, thickly sliced (yellow ones look pretty)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 5 ripe plum tomato, sliced
- 2 aubergines, sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 large garlic bulb, kept whole
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- small bunch rosemary, broken into sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
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Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle – sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.
Griddled courgettes with mint
For a really summery lunch dish using straight-from-the-garden veg, mash 1 garlic clove, then stir it into 3 tbsp olive oil and 1 tbsp balsamic vinegar. Griddle 4 thickly sliced courgettes in batches and, as they cook, toss them in the dressing. Once they are all cooked and cooled, lightly toss through a large handful roughly chopped mint leaves, season to taste and serve.