ROAST VEGETABLES NICOISE
750g (11/2lb) courgettes, sliced 1 large red onion, thinly sliced 3 garlic cloves, crushed 4tbsp olive oil, more if needed 125g (4oz) black olives, pitted 2tsp dried mixed herbs 1tbsp capers black pepper 250g (8oz) cherry tomatoes, halved 1tbsp shredded fresh basil.
1- Put the courgettes, red onion, and garlic in an ovenproof dish, drizzle with 4tbsp oil, and toss to mix.
2- Arrange the black olives on top of the vegetables, then sprinkle with the herbs and capers, and plenty of pepper.
3- Roast in a preheated oven at 190ْC (375ْF, Gas 5) for 25 minutes, then add the tomatoes and roast for a further 20 minutes, checking occasionally to see if the surface is getting too dry. If it is, drizzle a little more olive oil over the vegetables.
4- Sprinkle the dish with the shredded fresh basil. Serve hot or cold.