1 Preheat oven to Mark 5/190C/375F. Cut onion, peppers, aubergine courgette and mushrooms into bite sized pieces.
2 Put into a Pyrex roasting tin with the garlic, tomatoes, oil, vinegar and rosemary, toss well. Cook for 40 minutes. Remove rosemary and discard. Serve vegetables with cooked meats and new potatoes
You can add chicken legs or thighs to turn it into a full meal!