- 750ml/1Âź pint vegetable stock
- 1kg/2lb mixed vegetables
- 3 tbsp olive oil
- 4 sprigs rosemary or thyme, or a handful sage leaves
- salt and black pepper, to taste
- juice 1 lemon (optional)
- Preheat the oven to 200C/400F/Gas6.
- Chop the vegetables into bite sized pieces. Garlic cloves should be skinned and left whole. Place in a roasting tin.
- Mix the oil with the herbs and seasoning, and the lemon juice if using.
- Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned.
- Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
- Blend half of the mixture, then return to the pan to reheat.
- Serve with crusty bread.