Ingredients

Method

Pre heat the oven to 200C / 400F / Gas Mark 6. Trim the aubergine, courgette and fennel and cut them into fairly large wedges. Cut the peppers into quarters and removed the seeds. Peel and halve the shallots.

Please all the vegetable in a roasting tin with the olive oil, garlic cloves and salt and pepper. Toss the vegetables with your hands, rubbing the oil seasoning into them. Roast for 15-20 minutes until softened but still slightly crunchy, stirring half way through.

Meanwhile make the basil oil: Put the oil, basil and lemon juice in a food processor or liquidizer and blend until smooth; the mixture will be lightly flecked with the basil. Transfer the roasted vegetables and goats cheese to warmed serving plates, drizzle with the basil oil and serve.