rustic ratatouille - aka roast Mediterranean vegetables - serves 4

1 red onion, cut into 8 pieces
1 large aubergine, cut into chunks
1 yellow pepper, cut into chunks
1 red pepper, cut into chunks
2 courgettes, cut into chunks
1 small fennel bulb, cut into chunks
2 garlic cloves, roughly chopped
2 sprigs rosemary, leaves stripped
150ml olive oil
salt and freshly ground black pepper
225g cherry tomatoes
1 tbsp roughly chopped fresh basil leaves

Preheat the oven to 220C

Place all of the vegetables, except the tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and freshly ground black pepper and place onto a roasting tray. Transfer to the oven and roast for 10 minutes.

Add the tomatoes, squeezing them intill they burst, and the basil. Stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender.

Season and serve either hot or cold.