Mediterranean Vegetables

Top and tail the courgettes and aubergines, cut into slices on the bias. Top and tail the peppers, remove and discard the seeds, and cut into strips. Peel and split the shallots. Put all the vegetables into an ovenproof dish, pour over a couple or so tablespoonfuls of olive oil, season with salt and pepper and use your hands to mix thoroughly.

Put into the woodburning oven or a conventional oven at 425°F/210°C/Reg7 and cook until the shallots are just tender turning from time to time which should take from 20 to 30 minutes.

Meanwhile put the olive oil into a measuring jug. Roughly chop the basil and add to the jug. Peel and crush the cloves of garlic and add to the jug along with a squeeze of lemon and a few pinches of salt. Stir and put to one side  Picture  . When the vegetables are cooked, strain the dressing through a sieve, sprinkle some (but not all) over the dish, stir well and and put back in the oven for a few minutes.

Keep warm if necessary, but try not to keep too long and serve from the dish  Zoom  .