Another dead easy winner from our kitchen. You can use this as a vegetarian main meal (as we have just done) or adapt it as a dish (or two) of a main course. Like most of what I do this is easy, quick, adaptable — and colourful! It can even be used to use up tired vegetables: it doesn’t matter if peppers or tomatoes are over ripe!
Roast Vegetables with Parmesan Cheese

You will need:
1 large baking potato (or equivalent) per person
A selection of vegetables; choose from:
— 2-3 shallots or a small onion per person
— 2 medium or 6 cherry tomatoes per person
— peppers
— aubergine
— courgettes
— fennel
— mushrooms
Several cloves of garlic (optional)
Bunch fresh herbs (optional)
Black pepper
Olive oil
This is what you do:

1. Pre-heat the oven to 160-170°C with the fan.
2. Wash and cut the potatoes into good sized pieces (about half the size of hen’s egg works OK) and steam them until just done.
3. While the potatoes are cooking, prepare the vegetables by cutting them into pieces of the same sort of size as the potatoes. If you can use small shallot style onions these can stay whole, otherwise quarter larger onions. Leave cherry tomatoes whole or quarter larger ones lengthwise. Cut other vegetables into suitable pieces. Put all the veg in a large mixing bowl.
4. Roughly chop the garlic and herbs and add to the veg.
5. When the potatoes are just cooked, drain them and transfer to another mixing bowl, season with fresh black pepper and drizzle over some olive oil. Toss well so all the pieces are coated in oil.
6. Transfer the potatoes to a baking sheet and arrange in an even layer before putting them in the oven.
7. Now season the veg with black pepper and olive oil, tossing it to coat all the pieces and spread out on a baking sheet (or several). Put this in the oven too.
8. Pour yourself a drink and go away for at least 30 minutes.
9. The veg and potatoes should be nicely roasted after 30-40 minutes and can be taken to the table in serving dishes — mix everything together in a large tureen if you like!
10. Serve with flakes of parmesan and a glass of wine.

Notes

1. Root vegetables work OK too, but make a heavier meal and may take longer to cook unless treated like potatoes. Brussels spouts and leeks would work too.
2. You can also use softer, more delicate vegetables like asparagus, but this will need careful handling and separate cooking as it will not need as long in the oven.
3. Don’t have any parmesan? A good grated cheddar works well too.