We were in Vetriano’s in Bellac the other day and Jim was making this dish for
his lunchtime customers. It looked so tasty, I asked Jim if I could pinch his
recipe and put it in this month’s etcetera. He said I could, so here it is.

Take a mixture of vegetables such as potatoes, onions, red peppers, pumpkin,
courgettes, endive – whatever you like best.

Peel the potatoes and pumpkin and cut into chunks. Peel onions and quarter, top and tail courgettes and cut into chunks, prepare endive and cut up, remove seeds from pepper and cut into slices lengthways.

Oil a shallow, oven-proof dish with about a tablespoon of olive oil and then toss the potatoes and pumpkin chunks in the oil. Then add the rest of the vegetables to the dish, slip in some cloves of garlic among the vegetables and then squeeze over some lemon juice, add pepper and salt and sprinkle over some sugar and about a teaspoon of dried rosemary or thyme.

End by drizzling a decent amount of olive oil over everything. Bake in the oven at about 160ºC for about 1.1/2 to 2 hours.