Serves 4

6 tablespoons olive oil

1 medium aubergine, sliced

3 cloves garlic, chopped or crushed

1 lb courgettes, sliced

1 red pepper, seeded and sliced into rings

1 green pepper, seeded and sliced into rings

1 lb large tomatoes, skinned and thickly sliced

1 dessertspoon chopped fresh basil

1 dessertspoon fresh chopped marjoram

1 glass white wine

salt and pepper

Instructions

• Mix all the vegetables and herbs together in a large shallow oven dish and sprinkle with salt & pepper.

• Drizzle the oil and wine over the top.

• Roast in the oven at Gas Mark 5, 190 C, 375 F for 20 - 30 minutes until cooked

• Serve hot or cold.

• Top with pine nut kernels.

• For a protein dish, top with sliced Mozzarella cheese or grated Parmesan.

• For a starch dish, top with sliced potatoes.