Categories: May

Ingredients

• 350g butternut squash, peeled and seeded
• 350g new potatoes, in their skins
• 2 red peppers, seeded
• 350g courgettes
• 350g celeriac, peeled
• 12 small shallots, peeled and halved
• 2 large garlic cloves, crushed
• 2 tbsp freshly chopped mixed herbs, such as rosemary and thyme
• 3 tbsp extra-virgin olive oil
• Maldon sea salt
• 12 small vine-ripened cherry tomatoes

Directions

1. Cut the butternut squash, potatoes, peppers, courgettes and celeriac into large, chunky pieces and place in a large bowl with the shallots. Add the garlic, herbs and olive oil, then sprinkle with Maldon sea salt and lots of ground black pepper. Stir with a large spoon to coat the vegetables with the oil. Preheat the oven to 200˚C/fan 180˚C/gas 6 and place the vegetables on a large baking tray – spread well to ensure even cooking. Roast for 30 minutes then throw in the tomatoes and cook for another 15 minutes, stirring until the tomatoes soften and the vegetables are tender and slightly golden around the edges. Check the seasoning.

2. You can either serve the vegetables hot with chicken or a lean steak. They are particularly tasty cold with charcuterie or cheese such as Parmesan, pecorino or a soft goat’s cheese, with wholegrain bread to mop up the juices.

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