great to eat with Roast Chicken and Baguette
Ingredients
5 large Potatoes
4 large Carrots
handful of Radish
2 stalks of Celery
3 Coloured peppers
5 cloves Garlic
sprig of Fresh sage
sprig of Fresh thyme
sprig of Fresh Rosemary
2 large red Onions
2 large tomatoes
4 Tbsp Olive oil
1/4 tsp pepper
1 tsp salt
Method
Keep oven at 200C°.
Take a baking tray and line with aluminium foil.
Add the Garlic with skin on and smash with a knife handle so it is still a full pip. I boiled my potatoes and peeled them and cut into 4. I cut the carrots into slightly large slices, the radish in two, the peppers in fattish slices, the Celery stalks into 1.5 inch strips, then I tossed all the vegetables into the pan and added olive oil, salt and pepper. I put in the fresh herbs, taking of the leaves from the stalks and if I did not have any I used the dried herbs.
Then I baked on moderate heat for 30 minutes and then added in the red onions cut into quarters and the tomatoes cut into half, mixed all together with a quick toss and baked for another 1 hour.
NB: Add a few bananas cut into slices for a sweeter taste.