Summer Roasted Vegetables

Glorious summer veg from the local farmers' market

This is such a great time of year for vegetables. At the height of summer we can get courgettes, peppers, fennel and some fantastic summer squash. This is a family favourite; just cut up all the vegetables and bung in the oven for an hour. Simple! This is a rough estimate of the quantities and of course you can always add another vegetable or leave out another dependent on what you can get. Try adding aubergine (if you can get it locally!), or different types of squash - it is great with all these combinations. If you do have any left over boil up some pasta the next day and use as a pasta sauce.

Serves 4-6

1-2 leeks
1 fennel bulb sliced
2-3 courgettes cut into chunks
1-2 peppers cut into chunks
1 white custard squash peeled and cut into chunks
4-5 mini patty pan topped and tailed
Handful thyme

1-2 peaches peeled and sliced
1/2 leek finely chopped
1 clove of garlic finely chopped
6-8 tomatoes de-seeded and chopped
1 tbsp balsamic vinegar
2-3 tbsp olive oil

1. Cut all the vegetables to be roasted into bite size chunks; the peppers, leeks, squash, patty pan, courgettes (whatever you are using).
2. Place in a roasting dish and drizzle over some olive oil and mix some fresh thyme.
   

3. Cover the dish with aluminium foil or cover and roast in the oven for about 1 hour.
   
4. In the meantime prepare your tomato sauce. Take the finely chopped leek and garlic and mix with a good glug of olive oil and the chopped tomatoes. Mix in the balsamic vinegar. Tear up a good handful of basil leaves and mix.
5. Peel and slice the peach.
6. Check on your roasting vegetables and and scatter the peach amongst the vegetables. You can return the dish to roast a little more - say 10-15 minutes to bring out that rich peach taste or just remove from the oven straightaway.
   
7. Pour the sauce over roasted vegetables and serve. This goes well with most dishes or just serve with some crusty bread for a light dinner/supper.