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4
Easy
Published 2024
Summer vegetables don’t have to be presented in a ratatouille-kind of way with a lot of oil and liquid. They can be quite simply roasted, with a little planning from the cook, because he or she needs to start the preceding day.
Put the vegetables in a roasting tin with the juice of half the lemon, season with salt and pepper, add enough oil to coat, and give the vegetables a stir. Cover and leave overnight.
The next day, heat oven to 200C/400F/gas mark 6.