Antipasti vegetables

1 aubergine

cut into about 1 cm thick slices

1 courgette

cut into about 1 cm thick slices

1 red pepper

chopped

1 red onion

cut into wedges

1 clove of garlic

finely sliced

5 sprigs of thyme

leaves pulled off stalks

3 sprigs of rosemary

needles pulled off and coarsely chopped

2 tbsp olive oil

1 tsp salt

1 lemon

grated zest and juice

2 tbsp olive oil

½ bunch of basil

leaves pulled off stalks and finely chopped

1 clove of garlic

crushed

1 tsp runny honey

¼ tsp chilli flakes

¼ tsp salt

Some pepper

Preheat the cooking space to 230 °C using the hot air with steaming mode. Spread the aubergine and the rest of the ingredients out over a baking tray lined with baking paper. Put the tray into the preheated cooking space and roast for about 25 minutes. Switch the steaming function off and roast for about a further 5 minutes. Take out and allow to cool slightly.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Put the food in

Hot air + steaming 230 °C for 30 Mins

Mix the lemon zest and juice together with the rest of the ingredients in a large bowl. Add the vegetables while still warm to the marinade, then cover and leave to infuse for at least 30 minutes.