A great way to use summer vegetables.

Slice up in medium-thick rounds the following vegetables: 3-4 courgettes (green or yellow), 2-3 long aubergines (purple, mauve or white), and 4-5 tomatoes (olive/Roma or round), and 4 garlic.

Drizzle olive oil at the bottom of a deep baking dish. Lay the garlic slices on top, then line up the vegetable rounds on their sides in neat and tight alternating rows (one vegetable per row). When the dish is filled, drizzle with olive oil, sprinkle on some sea salt and some fresh or dried thyme,

Bake in the oven on a low heat (120c) for a good 3-4hrs. A good trick is to tilt the dish slightly while in the oven. A small terracotta dish would work well.