Roasted Mediterranean Vegetables
2 courgettes, sliced
1 aubergine, diced
1 red onion, cut into chunks
5 cloves of garlic, peeled
2 red peppers cut into squares
Sprigs of fresh thyme
Sea salt, optional
1. Place all the vegetables into a bowl and mix well together with the sprigs of thyme, seasoning and enough olive oil to coat them. Transfer to the AGA roasting tin or the shallow baking tray, lined with a piece of Bake-O-Glide.
2. Slide the tin onto the second set of runners down in the Roasting Oven and cook for about 30 minutes or until the vegetables are tender and just being to brown around the edges. Turn the vegetables occasionally during cooking.
3. Serve piping hot sprinkled with sea salt, if liked.
Notes - Any left-over roasted vegetables can be used as a filling for a quiche or an omelette.