Emily's Roasted Vegetable Salad

Preheat the oven to 230 C / Gas mark 8. Grease a large baking tray.

Spread the aubergine and courgette slices out in an even layer on the prepared baking tray. Place the cloves of garlic off to one side of the tray, so you can easily find them later. Bake for 15 minutes in the preheated oven.

While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and mash. Whisk the garlic into the dressing. Set aside.

Remove the vegetables from the oven, and stir the courgette and aubergine. Layer the asparagus, red onion, and red pepper over the top of the aubergine and courgette. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.

When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours before serving, if desired.