Gratin of Roasted Mediterranean Vegetables with Mature Cheddar

Serves 8

2 red onions
1 large aubergine, the purple Italian variety is best
2 yellow peppers
2 red peppers
3 courgettes
1 small fennel bulb
275 ml (pint) olive oil
1 clove of garlic, peeled and roughly chopped
450 g (1 lb) baby vine tomatoes
25 g (1 oz) basil, roughly chopped or torn
600g small new potatoes
400g red kidney beans
200g grated mature cheddar cheese
Black pepper
Coarsely ground sea salt

1. Pre-heat the oven to 220°C / 425°F / Gas Mark 7.

2. Peel the onions, cut into quarters and then cut each quarter lengthways again. Roughly chop the remaining vegetables, and put into a large bowl with the onions. Pour over the olive oil, add the garlic, and mix thoroughly with your hands. Spread out the vegetables in a roasting tin and season.

3. Meanwhile boil the new potatoes until cooked and then add them to the vegetables mixture before roasting them all together.

4. Place in the hot oven and, once the vegetables have started to colour, add the tomatoes and basil. Mix well and return to the oven for a further 20 minutes or so, until the vegetables are well coloured, but are still reasonably crunchy in texture.

5. Check the seasoning and serve either hot or cold.

6. Grate mature cheese over the dish to serve.

Per portion (376g)