Roasted Vegetable Recipe Ingredients for Four People or Two Generous Main Course Portions 1 medium onion finely sliced 2 sticks celery finely sliced 2 cloves garlic, finely chopped 1 medium red pepper in large dice 1 medium aubergine sliced thinly A large handfull of frozen peas 1 large potato scrubbed and sliced thinly 1 heaped teaspoon herb de provence 1 dried chilli, ground Salt and ground black pepper 125 ml strong vegetable stock 1 glass (125 ml) dry white wine A handfull toasted brown breadcrumbs 2oz/50g grated parmesan (optional) If you like just substitute one or two vegetables for the ones you prefer. This recipe is very versatile. Roasted Vegetable Recipe Method OK - this is so easy you will not believe it! Take a good sized ovenproof casserole and pile in the onion, celery, garlic, red pepper and peas. Mix them all evenly together. Layer the potato and aubergine neatly on top. Sprinkle over the herb de provence and the chilli then the salt and black pepper to taste. Pour over the wine and then the stock, pushing the vegetables down a little afterwards. Put on casserole lid or cover and seal with greased foil. Put into a hot oven 400ºf/200ºc and roast for 30 minutes. Take out of the oven and carefully remove the foil. Top with the toasted breadcrumbs and/or parmesan cheese. Put back into the oven for a further 20 minutes until the top is golden brown. This dish can be served immediately or is quite happy to sit in a warm oven until you are ready to eat it. https://www.cutting-edge-mediterranean-recipes.com/roasted-vegetable-recipe.html