Clay cooking pots became popular in the Seventies and quite a few people have one tucked away in a kitchen cupboard. It is important to soak them before use so that they do not crack in the heat of the oven.
Place all the ingredients for the baste in a large bowl and mix well. Add the vegetables, cover and leave to marinate for several hours, preferably overnight.
The next day, soak a claypot in cold water for 2 hours, then dry.
Remove the dish from the oven, carefully toss the vegetables and serve from the pot.