The fragrant Mediterranean vegetables that we associate with Provence are at their best in this very simple recipe. It is so good that I have it on my list of favourite dishes. It can be served as a first course or a light meal accompanied by grilled or good fresh crusty bread.
Wash and dry the vegetables, leaving the skins on all but the onions. Cut them into large chunks; the courgettes, onions and peppers in 4 pieces, the potatoes and tomatoes in half, and the aubergines in 4 or 6 pieces. Make a few slash