300g/1 large aubergine, roughly chopped
200g/7oz mature cheddar cheese, grated
600g new potatoes cooked
150g/1 small fennel bulb, roughly chopped
275ml/½ pint olive oil
200g/2 onions, cut into quarters and then cut lengthways again
6g/1 garlic clove, peeled and roughly chopped
240g/2 red peppers, deseeded and roughly chopped
300g/3 courgettes, roughly chopped
450g/1lb baby vine tomatoes
240g/2 yellow peppers, deseeded and roughly chopped
Salt and pepper to taste
3 sprigs of rosemary
1) Preheat the oven to 220C/425F/Gas 7.
2) Throw all of the vegetables, except the tomatoes, into a roasting tin and pour over the olive oil. Season with salt and black pepper.
3) Shake well to coat, top with the rosemary sprigs and then roast in the oven for 20 minutes.
4) Take the tray out of the oven, remove the rosemary sticks, scatter the tomatoes into the tray, top with the grated cheese and return to the oven to finish cooking for another 10 minutes or so.