• 2 medium zucchini, diced into one inch cubes
• 1 small eggplant, diced into one inch cubes
• 2 cups of cauliflower, broken into florets
• 2 Tspns of sea salt
• 1 lb (450g) tomatoes, peeled and quartered
• 1 medium to large red bell pepper, seeded and cut into large squares
• 1 medium yellow pepper, seeded and cut into large squares
• 1 large onion, peeled and coarsley chopped
• 1 medium clove of garlic, finely chopped
• 1/2 cup of fresh basil leaves, coarsley shredded
• 1/4 cup of extra virgin olive oil
• freshly ground black pepper

In a medium pot, place cauliflower with 1/2 cup of water and steam for about 3 min. Drain and set aside. Place the zucchini and eggplant in a colander; mix them with the sea salt. Place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Pre-heat your oven to 475 F. When the eggplant and zucchini have drained, squeeze out any excess juice and dry them thoroughly in a clean cloth. On a roasting tray or cookie sheet, arrange the tomatoes, cauliflower, eggplant, zucchini, peppers and onion; sprinkle with the garlic, torn-up basil leaves and ground pepper. Drizzle the olive oil over the vegetables and mix them thoroughly to get a good coating of oil on them. Roast on the highest shelf of the oven for 20- 30 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away. Great served with rice. Makes 4 servings.