Make this a home for leftovers, or start from scratch.
Jersey bennes, or new season potatoes, scrubbed or scraped, or peeled, boiled or steamed until just tender (oh, okay, any leftovers!), thickly sliced
Firm zucchini – this is not a home for large mature, watery zucchini, trimmed and cut into quarters
Large flesh tomatoes, halved
Trimmed garlic cloves – leave the skin on (then squelch out the garlic paste)
Sweet corn, par-boiled, cut into chunks (or use leftover cooked corn)
Extra virgin olive oil for drizzling
Flaky sea salt
Freshly ground black pepper
Rosemary sprigs and dried oregano
1 Prepare the vegetables and herbs putting them in a shallow oven tray (I line mine with baking (parchment) paper to make it easy to wash up.
2 Drizzle with olive oil, season with salt and pepper and strew with herbs.
3 Bake until golden (about 40 minutes), in an oven preheated to 200°C (400°F). Serve with salad, other vegetable dishes, or barbecued meat or fish.