Other than the preparation work, this dish was a doddle to make. Simply drizzled with olive oil, a little seasoning and then roasted in the oven.
In a separate pan, I also roasted some beetroot as I didn't want it bleeding into the other vegetables. When all the vegetables were ready. I piled them elegantly on a plate and served with some parsley olive oil, sharpened a little with white wine vinegar. I enjoyed all the vegetables, except for the beetroot, which I transferred to Ds plate when he wasn't looking.