Roast Vegetables With Olive Bread

Ingredients

2 aubergines, cut in large cubes

4 courgettes, sliced thickly

2 red peppers, deseeded

2 yellow peppers, deseeded

3 cloves garlic, peeled and sliced

Olive oil for roasting

Salt and freshly ground black pepper

2 red onions, peeled and quartered

1 bunch Basil

Preheat the oven to 200C/400F/ gas 6

Lay the vegetables on a baking tray, sprinkle with olive oil and roast in the oven for 20 minutes, turning them halfway through cooking.

Serve on warm plates and sprinkle with olive oil and the cooking juices. Garnish with torn Basil and serve with olive bread.

Olive Bread

350g black olives, in oil, chopped. Reserve a few whole ones for the top of the bread.

1kg strong white flour

2tsp salt

50g fresh yeast

1tsp sugar

150ml olive oil

2tbsp fresh Oregano, chopped

Place the flour and chopped olives in a large bowl add 1tsp salt, mix to combine.

Make a well in the centre and put in the yeast, sugar and 90ml warm water.

Leave in a warm place until frothy.

Mix together with the olive oil and enough water to make a soft dough.

Turn the dough onto a floured surface and knead well for 10 minutes.

Return the dough to a clean bowl which has been lightly oiled, cover with a damp tea towel and leave in a warm place for at least 1 hour until doubled in size.

When the dough is ready knead for 2 minutes then roll out to a 1cm round.

Place on an oiled baking sheet and sprinkle with the remaining salt and Oregano. Push the whole olives into the dough.

Brush with olive oil and leave in a warm place for 30 minutes until doubled in size.

Bake the bread for 20 minutes and serve with the roast vegetables.

Olive bread can be made earlier and heated up, it also freezes well.