• 75g/23/4oz courgettes, cut into 2.5cm/1in chunks
• 75g/23/4oz aubergines, cut into 2.5cm/1in chunks
• 1/2 red onion, peeled and cut into chunks
• 1 small stick celery, cut into 2.5cm/1in chunks
• 1/2 red or yellow pepper, deseeded and cut into bite-sized pieces
• 75g/23/4oz cherry tomatoes, halved
• 1 small clove garlic, chopped
• 1 bay leaf
• 1 small sprig rosemary
• 1 small sprig thyme
• 2tbsp virgin olive oil
• Salt and pepper
• 75g/23/4oz basmati rice, washed and drained
• 300ml/1/2 pint chicken or vegetable stock
• Chopped fresh herbs to serve

1. Preheat oven to 200C/400F/Gas 6. Put all the vegetables in a large roasting pan or shallow ovenproof dish with the garlic and herbs. Sprinkle with olive oil, season well with salt and pepper and roast for about 45 minutes or until all the vegetables are tender and beginning to brown slightly at the edges.

2. Put the rice in a small ovenproof dish, put the vegetables on top and pour over the stock. Cook in the oven for about 1 hour or until all the liquid has been absorbed and the rice is tender. Serve on hot plates sprinkled with fresh herbs.