Autumn vegetable salad

Ingredients

1	Mixed vegetables, assortment of seasonal cut into chucks.
12	Garlic cloves, halved
1 to taste	Fresh sage
1 to taste	Fresh thyme
2 stalks	Silverbeet, sliced (optional)
1 to drizzle	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper
1 to taste	Feta, goats (optional)

Directions

1. Preheat the oven to 180 degC. Choose a baking dish to comfortably hold enough vegetables for four people, allowing room to toss three times during cooking.
2. Select the vegetables- two cups per person as a meal. In a large bowl, add the vegetables, herbs and then enough oil to cover, season, mix together with your hands, then spread out in the baking dish.
3. Bake for 40 minutes, turning every 10 minutes.
4. Heat a tablespoon of olive oil in a pan, add the silverbeet if using, and cook for three minutes over a high heat, stirring. Then turn the heat to low, cover, and let cook for another three minutes.
5. Crumble over feta before eating.