• 1 green pepper, cored, deseeded and cut into chunks
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 yellow pepper, cored, deseeded and cut into chunks
  • 1 aubergine, trimmed and cut into chunks
  • 1 courgette, trimmed and sliced
  • 1 red onion, cut into wedges
  • a few rosemary sprigs
  • a few thyme sprigs
  • 4 tablespoons olive oil
  • 4 tomatoes, cut into wedges
  • 125 g (4 oz) closed cup mushrooms, trimmed
  • 4 garlic cloves, unpeeled
  • 400 g (13 oz) can flageolet beans, drained
  • 2 tablespoons balsamic vinegar
  • 50 g (2 oz) black olives
  • salt and pepper

Put the peppers, aubergine, courgette, onion, rosemary and thyme in a large roasting tin. Drizzle over the oil, season with salt and pepper and toss until evenly coated in the oil, then spread out in a single layer. Roast a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until starting to soften.

Add the tomatoes, mushrooms and garlic cloves and mix with the other vegetables, then roast for a further 10 minutes until all the vegetables are tender.

Squeeze the soft garlic out of its skin on to the vegetables in the tin. Add the beans and vinegar and mix well. Return to the oven for a final 10 minutes. Scatter over the olives and serve with crusty bread.

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