Beetroots are small and sweet at this time of year, and peppers and aubergines have also just come into season. Rather than serving them all separately, toss them all together with plenty of olive oil, red-wine vinegar and herbs such as marjoram, mint and basil.
1 aubergine, sliced into eighth-inch rounds
1kg/2lb small yellow beetroots ( red are fine if these are difficult to find) well rinsed and scrubbed clean
A good pinch of salt and freshly ground black pepper
2 red peppers, sliced in half, seeds removed and cut into eighths
12 very ripe little tomatoes
1 small bunch marjoram, leaves only
3 tbsp extra-virgin olive oil
1/2 tbsp red-wine vinegar
1 small bunch basil, leaves only
1 small bunch mint, leaves only
Turn your grill to high and grill the slices of aubergine – you need not salt them first. Cook on both sides until golden-brown. Remove and set aside.
Heat the oven to 180C/350F/Gas4. Put the beetroots into a roasting pan, season with salt and pepper and drizzle over a little of the olive oil. Cover with foil and place on the middle shelf of the oven. Roast for three-quarters of an hour or until the beetroots start to become tender. Now add the sliced peppers and little tomatoes, scatter over the marjoram, and roast for a further 45 minutes, by which time all the vegetables should be tender.
Remove from the oven and, while warm, combine with the aubergine, tear the herbs roughly and add to the salad. Then, drizzle over the rest of the oil and the vinegar and toss together really well.