• Corfu-style autumn vegetables

    Serves: 8
    Cooking Time: 3 hrs 15 mins


    • 400g Roma tomatoes, halved
    • 400g potatoes, quartered
    • 200g onions, cut into wedges
    • 250g baby marrow, diagonally sliced
    • 2 celery sticks, diagonally sliced
    • 1 garlic clove, finely chopped
    • salt and freshly ground black pepper, to taste
    • 80ml (1/3 cup) fresh flat-leaf parsley, chopped
    • 10ml (2 tsp) fresh mint, chopped
    • 60ml (¼ cup) extra virgin olive oil
    • fresh rosemary, to garnish
    • crusty bread, to serve



    Preheat the oven to 150°C.


    Place half of the tomatoes in the bottom of a baking dish. Layer the remaining ingredients, except the rosemary and bread, on top in the order given. Finish with the remaining tomatoes.


    Cover and bake for 3 hours. During cooking, carefully stir the vegetables occasionally. Garnish with rosemary and serve hot or at room temperature with crusty bread.


    To drink: Vergelegen White 2007 is a perfect white blend with weight, complexity and layers of flavours.