Wash and dry the veg. Line a deep baking tray with parchment paper and arrange the veg whole in the tray. No need to chop anything other than the potatoes which can be thickly sliced.
Bake at 190 C for 40 mins until tender and just starting to blacken.
When it’s cooked through, pull the tray out of the oven, place on a heatproof surface and cover with a clean kitchen towel for 5 minutes.
Now remove the towel and when the veg is cool enough to touch, use your fingers to peel the skins from all the veg.
Leave the potatoes as they are but cut the rest of the roasted veg into thin strips. Mix the strips of veg in a bowl with a drizzle of olive oil and salt to taste.
Lay your potatoes on a platter then top with the roasted vegetable strips. Lovely served on top of thick slices toast, and goes well with anchovies (says the original recipe author).
