Roast vegetables

Florets from 1 broccoli crown
4 medium carrots, sliced
2 red onions, cut into chunks
2 yellow bell peppers, chopped
4 cloves of garlic, thinly sliced
1/2 cup olive oil
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/2 tsp freshly milled pepper
(optional) 2 cups of cooked bacon strips

Preheat oven to 200 degrees Celsius.

In a saucepan of boiling water, blanch (cook briefly to soften) the broccoli florets and carrots, and drain. In a heavy hob and oven proof pan, add the oil and heat over medium flame. Add garlic, yellow peppers, onions, herbs and cook for about 3 minutes. Add the broccoli and carrots (and bacon if desired), mix well and cook for a further 3 minutes. Add salt and pepper. Place in preheated oven to cook for about 10 to 15 minutes until the vegetables at the top are just turning golden. Serve.