Oven-Roast Vegetables

These days we have learned to like our vegetables underdone. Just when you thought that was settled, here is a recipe which calls for them to be cooked till they literally keel over. But first they are sliced and topped with crunchy olive oil breadcrumbs before being slow-baked to the point of collapse. The vegetables may be cooked and served individually; but a mixture of onions, aubergines, tomatoes and peppers, each topped with a differently flavoured crumb, provides contrasting flavours