It’s years since I made a roasted vegetable salad but our courgettes are now coming along thick and fast and this dish is the perfect accompaniment to lime and honeyed poussins. .

1 medium aubergine
2 medium courgettes
1 red pepper
1 yellow or orange pepper
1 red onion
2 sprigs rosemary,
5 sprigs thyme
3 tbsp olive oil
Salt and freshly ground black pepper
1 tsp lemon juice or balsamic vinegar

Oven at 190°C.

Prepare the vegetables by cutting them into roasting shapes; I usually make half circles out of the aubergines, circles from the courgettes and thick strips from the peppers. The onions I like to cut into sections..

Place in a roasting tin. Add the olive oil and a little salt. Using your fingers, move the vegetables around so that they are coated in the oil. Add the sprigs of herbs.

Roast the vegetables in the oven for 20 minutes or more until they are soft and a little coloured on the edges. Remove the herbs, add the lemon juice or balsamic vinegar, season and serve warm..