Local, seasonal, roasted…. DELISH!!!

The Little Cellar Rat likes to use sweet potato, English potato, eggplant, capsicum and carrot as a basis then depending on availability, $$ etc, add in parsnip, swede and even zucchini.
For potatoes, sweet potatoes, carrots, swede: Scrub and leave the skin on OR peel, (depending on how they look) and cut into large chunks or ‘fat fingers’. Microwave or steam for 4-5 minutes then throw into a deepish pan with chunks of capsicum, eggplant and zucchini. Massage everything with just little olive oil and roast in a VERY HOT OVEN, checking occasionally, until you get a chargrilled look.
Cool a little and put into a large bowl with torn basil leaves, de-seeded large green olives and a sprinkling of fresh lemon thyme if you have some.
buon appetito!!