S deserved a break so I was deputed to create some kind of vegetable dish to accompany some partly home-made rosemary ciabatta. I 'll admit to being rather pleased with the Mediterranean platter I put together, which, as you can see, featured peppers, tomato, mushrooms and asparagus on rocket. The keys to succes, in a dish which I'd often fluff, were: cooking with someone who know what their doing and who acts as a kitchen assistant!, parboiling the vegetables in careful order before roasting, adding a few whole cloves of garlic, and really going for it with both herbs (oregano, thyme and others) as well as a fair bit of chilli, to give the whole dish character.
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