This wonderful French classic makes a perfect side to meat or a main course for grandkids. Fennel is an interesting addition from chef Galton Blackiston, and gives the dish pleasing notes of aniseed.INGREDIENTS
225g cherry tomatoes
1 red onion
1 medium aubergine
1 yellow pepper
2 red peppers
2 courgettes
1 small fennel bulb
90ml olive oil
1 garlic clove, peeled and roughly chopped
10g fresh basil, torn
2 pinches black pepper
2 pinches salt
Serves 4 Cooking Time: 45 minutes
1. Preheat the oven to 220°C/gas mark 7
2. Peel the onion, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables to a similar size and place into a large bowl with the onion
3. Add the garlic, pour over the olive oil and mix thoroughly using your hands. Put the vegetables on a roasting tray, spreading them out evenly and season with salt and pepper
4. Put the roasting tray in the oven. When the vegetables have started to colour, after around 10-15 minutes, add the basil and tomato
5. After mixing well, return to the oven for a further 20 minutes, or until the vegetables are well coloured but remain suitably crunchy in texture
6. Take out of the oven, season to taste and serve
Part of the Cooking With Kids range of recipes from Great British Chefs. For more kids recipes visit www.greatbritishchefs.com/collections/kids-recipes.
