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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
This exciting mix of vegetables cooks to a blaze of colour, and a soft texture. Try to cut all the vegetables roughly the same size so they cook in the same time.
2 small red onions, quartered
1 red pepper, stalk and seeds removed, cut into squares
1 sweet potato, peeled and cut into chunks
2 courgettes cut in half lengthways, then into chunks
1 aubergine, peeled and cut in half lengthways, then into chunks
2 carrots, peeled and cut in half lengthways, then into chunks
6 cloves garlic, in their skins
5 sprigs fresh thyme
5 sprigs fresh rosemary
extra virgin olive oil
salt and pepper
a small bunch of flat leaf parsley, lightly chopped
Preheat oven to 230°C, set to Grill, shelf position B.
Place all the vegetables and herbs (except the parsley) in the oven tray. Coat generously with olive oil, tossing well.
Roast for 25 minutes, but turn the vegetables a couple of times during cooking. Scrape them off the tray if they have started to stick and, if necessary, add a little more olive oil.
Season well with salt and pepper, and roast for another 20 minutes or until lightly charred.
To serve: drizzle on some olive oil and scatter parsley over the top.