Baked Summer Vegetables

This makes a lovely summer meal, which can be served hot, warm or cool. Accompany the vegetables with bread, rice or couscous, and a bowl of yoghurt flavoured with garlic and mint. It is also delicious served with grilled fish or pan-fried lamb patties. If you have some kamo kamo, use this instead of the buttercup.

(Serves 2)

Ingredients

• large wedge buttercup, seeded and cut into thin wedges (peeling is optional)
• 4 small red onions, peeled and halved
• 1 medium green capsicum, seeded and cut into wedges
• 6 cloves garlic, peeled
• thyme or oregano leaves
• 4 tablespoons olive oil
• 1 heaped teaspoon honey dissolved in 4 tablespoons water
• 1 tablespoon butter (optional)
• salt and pepper
• 8 cherry tomatoes
• soft green herbs, such as dill, parsley, chives

Method

Preheat oven to 170C.

Put the buttercup wedges, red onions, capsicum and garlic into a roasting pan. The vegetables should be 1-2 layers thick.

Pour over the olive oil and honey dissolved in water. Toss the vegetables and then scatter with thyme leaves, salt and pepper and dabs of optional butter. Cover with foil and bake for 20 minutes.

Remove the foil and add the tomatoes. Baste the vegetables with pan drippings and put back into the oven uncovered. Bake for another 20-30 minutes until the vegetables are very tender and there is almost no syrupy liquid left in the pan.

Remove from oven and scatter with fresh green herbs.

Serve from the pan, hot, warm or cool.