Roasted vegetables taste fantastic – the roasting concentrates their flavours. Serve them topped with a generous wedge of Somerset Brie for a colourful, healthy and delicious meal.

Serves 4

Ingredients

• 4 tablespoons virgin olive oil
• 175g (6oz) baby new potatoes, halved
• 1 red onion, cut into wedges
• 1 small aubergine, cut into chunks
• 1 large courgette, sliced
• 1 red and 1 yellow pepper, deseeded and cut into chunks
• salt and freshly ground black pepper
• 1/2 teaspoon cumin seeds
• a few sprigs of fresh thyme and rosemary
• 4 tomatoes, sliced into wedges
• 4 wedges of Cornish Brie, weighing about 50 – 75g (2 – 3oz) each
• basil leaves, to garnish
• ciabatta or foccacia bread, or French baguettes, to serve

Method

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
2. Pour the olive oil into a roasting pan and add the new potatoes, red onion, aubergine, courgette and peppers. Season well with salt and pepper, add the cumin seeds, and then toss together to coat. Add the sprigs of thyme and rosemary.
3. Roast for 30 minutes, then add the tomatoes and wedges of Cornish brie and roast for 3 – 4 more minutes.
4. Serve, garnished with basil, accompanied by warm ciabatta or foccacia bread, or crusty French baguettes.