CHEESE-TOPPED ROAST BABY VEGETABLES This is simple way to bring out the flavor of baby vegetables. 2 1/4 pounds mixed baby vegetables, such as eggplant, onions, or shallots, zucchini, corn, button mushrooms 1 red bell pepper, seeded and cut into large chunks 1-2 garlic cloves, finely chopped 1-2 tablespoons olive oil 2 tablespoons chopped fresh mixed herbs 8 ounces cherry tomatoes 4 ounces mozzarella cheese, coarsely grated Salt and freshly ground black pepper Black olives to garnish (optional)

Preheat the oven to 425°F. Cut the eggplant and onions or shallots in half lengthwise.

Place the baby vegetables, pepper and garlic in a shallow ovenproof dish. Season with salt and pepper, drizzle with the oil and toss the vegetables to coat. Bake for 20 minutes, until tinged brown at the edges, stirring once.

Stir in the herbs, scatter the tomatoes over the top and sprinkle with the mozzarella cheese. Bake for another 5-10 minutes, until the cheese has melted and is bubbling. Serve at once, garnished with black olives, if you like.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]