With an invitation to a sail tomorrow my contribution will be roast Mediterranean vegetables. These are a perfect accompaniment to freshly caught fish (optimistic!) but also can be eaten with fresh bread, pasta, rice or couscous (more realistic).

Serves 6-8  

Duration Prep 20min, Cooking 1 hour (approx)

Ingredients:

Aubergine 1

Courgette 3

Peppers 4

Tomatoes 2 (optional)

Onion 1

Garlic 1 large clove

Chili 1 small

Olive oil 4 tbsp

Salt and Pepper

Method:

Wash and prepare vegetables into bite sized chunks. Place into a roasting pan, add garlic and chili, salt and pepper and drizzle olive oil generously.

Place into a very hot oven 200°- 220°C and leave until the vegetables start to brown    (around an hour depending on oven).