2 courgettes, roughly chopped into bite-sized chunks
2 red onions, roughly chopped into wedges
2 red, yellow or orange peppers, roughly chopped into bite-sized chunks
4 garlic cloves, unpeeled
2 tbsp medium or mild (not extra virgin) olive oil
2 sprigs of rosemary
1 Preheat the oven to 180°C/350°F/gas mark 4.
2 Place the courgettes, onions, peppers and garlic in a roasting tin. I’ve said to leave the garlic unpeeled, because the skin protects the garlic from burning, ensuring a naturally sweet flavour and maximum nutrients, and the softened cloves squeeze out of their skins easily after cooking. Drizzle with the oil, stir to coat evenly, then put the rosemary on top.
3 Place the tray in the oven for around 45 minutes to an hour, taking it out and stirring halfway through to turn the vegetables.
4 When the vegetables are cooked – they should be soft when pierced – remove the rosemary stalks, discard them and serve.
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.