These vegetables can be prepared earlier in the day and warmed in the oven before serving. Any leftovers can be turned into salad the next day.

Ingredients

• plenty of olive oil
• 6 bulbs garlic
• 2 aubergines
• 3 red peppers
• 3 yellow peppers
• 6 courgettes
• 250-300 grams brown button mushrooms
• 12-16 medium-size tomatoes

Method

1. Place the garlic bulbs in tin foil, drizzle liberally with olive oil and place in a 190ºC oven for one hour or until a skewer inserted comes out clean.
2. Cut the aubergines lengthwise into quarters or sixths and brush with olive oil. Place on a large roasting tray. Quarter the peppers, core and deseed. Halve the courgettes lengthwise, brush the cut side with olive oil and place with peppers around the aubergine.
3. Place tray towards the top of the oven with the garlic underneath and roast for about 30 minutes. Toss the mushrooms in oil, add to the tray with the tomatoes and cook for a further 10-15 minutes until veges are tender. Season with salt and pepper.
4. Arrange veges on a platter. Peel the foil from the garlic bulbs and cut in half. Add to the platter and dress with Basil Hollandaise.