The vegetables at this time of the year, are so full of flavor! I find that the simpler you prepare them, the more their individual flavors will distinguish themselves. Here is my favorite way of roasting them.

• wash the vegetables and leaving them mostly whole
• put them on a large roasting tin
• drizzle some olive oil over them
• peppers, fennel bulbs, leeks, onions, baby egg plant
• orange and purple carrots and garlic
• the tomatoes I put in half way through the cooking.
• of course you can use any of your favorite vegetables

• preheat the oven to 180˚
• bake the vegetables for about 35 min, or until they are soft and golden
• shake the oven tray from time to time
• peel off the skin from the peppers and onions and cut them up
• arrange the vegetables on a large serving plate
• squeeze the garlic over them and add salt and olive oil
• I like to add some fresh ruggola and basilico on top