Roasted autumn vegetables with dried chilli and lemon

Serves 8

The vegetables available at this time of year are beautiful when roasted – bitter leaves such as trevisse mellow and sweeten when cooked, as do squashes, fennel, onions and carrots. Just about any combination will do – served warm or at room temperature they are just right all on their own but also accompanied by simply grilled meat or fish.

1kg-1.5kg/2lb-3lb combination of veg (see above), washed, cleaned and prepped
100ml/31/2fl oz extra-virgin olive oil
2 dried chillies
A good pinch of sea salt
80g/3oz grated Parmesan
The juice and zest of one lemon

Heat the oven to 200C/400F/Gas6. Slice the vegetables into large slices but do not peel. Put in a bowl and pour over the oil, chillies and salt.

Toss together well and lay in a roasting tray. Cover with foil and roast on the middle shelf of the oven for one hour, removing the foil and cooking uncovered for the last 15 minutes.

Remove from the oven, squeeze over the lemon juice and sprinkle over the Parmesan and zest. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

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