All-in-one roast veggies

What would you do with a kilo of pigs' liver? No, don't answer that - I'm not sure I'm up to it but it's so cheap in our local French supermarket at the moment - 2 euros (£1.50) a kilo - that I feel I should be.

As it was I wimped out and bought a coil of Toulouse sausage for just over 5 euros (£4) plus a whole load of veg to make one of my favourite recipes, a tray of roast veggies.

It's an infinitely flexible dish that you can vary depending on what you have available. The French, as I've noted before, don't do root veg in a big way so I had to make it with out of season Mediterranean veg which went slightly against the grain but still wasn't expensive.

I used an onion, a large red pepper (much sweeter here, don't know why), a large courgette, a bulb of fennel two plum tomatoes. You simply prepare and quarter or slice them put them into a large roasting tin, season (salt, pepper, thyme and 4 cloves of garlic, bashed and left whole), slosh over some olive oil, mix the whole thing together and roast in a moderate to hot oven (about 190°-200°C, depending on the veg) for about 45 minutes to an hour, tossing them again half way through. You know when they're done when the veggies are nicely caramelised.

We ate half with half the sausages and set aside the remainder for lunchtime sandwiches today. (We'll use the leftover sausages but those veg are also brilliant with goats' cheese.)

It's a really good dish to make from a veg box when they never seem to give you very much of anything or from end of day cheap veg from a market stall. I could eat it every week.