Roasted vegetables - serves 4

Preheat the oven to 200°C/400°F/gas 6. Arrange all the vegetables and the garlic in a shallow roasting tin. Add the olive oil, and push the vegetables around until they are well coated with the oil. Sprinkle with a little salt and pepper, and roast in the oven for about 40 minutes, stirring once or twice. The vegetables should be tender and just starting to turn golden-brown. Sprinkle with the chopped fresh herbs.

Serve these vegetables with plain brown rice, couscous, or bulgur for an appetizing and colourful supper. The vegetables are also
a delicious accompaniment to the Sunday roast, grilled fish or meat, or to a simple omelette.