Marinated Vegetables

This is a great way to keep vegetables for a little longer and also makes a really pretty gift

Ingredients

Courgettes, sliced

Tomatoes, halved

Aubergines, sliced

Red Peppers, deseeded and chopped

Thyme

Garlic Cloves, peeled

Olive Oil

Method

Preheat the oven to 170°C (325°F) Gas mark 3.

Place the vegetables in roasting trays, trying not to layer them too much.

Roast for 2 hours.

Remove from the oven and if you are roasting tomatoes, take these out of the roasting tin and place them cut side down on a rack to let the liquid escape.

Turn the oven temperature up to 200°C (400°F) Gas mark 6 and place the rack over a baking sheet and return the tomatoes to the oven for a further 30 minutes.

Allow all the vegetables to cool before packing into jars with whole garlic cloves and sprigs of thyme. Top up with olive oil and cover.

Place in the fridge – these will keep for up to ten days and are great used in salads.