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Ingredients
- 1 aubergine
- 2 red peppers
- 2 red onions
- 2 Portobello mushrooms
- 2 courgettes
- Bunch fresh thyme
- Olive oil
- Salt and pepper
- Small drizzle honey
- Splash balsamic vinegar
Cut all the vegetables into large chunks and toss in a large roasting pan with the olive oil, salt and pepper, honey and balsamic. Roast for 30 minutes or so at 180 degrees/gas 4. To serve, arrange on a bed of mixed leaves. Food cooked and styled by Domini Kemp and Gillian Fallon
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