Mediterranean Roasted Vegetables

I like cooking with wine - sometimes some of it gets in the meal as well! I'm a permaculturalist. I like to grow and use the produce. Preserve where possible.

subheading: For the Vegetables:

1 tablespoon extra virgin olive oil See Notes 1 and 2

1 large eggplant/aubergine See Note 3

1 large red capsicum/bell pepper See Note 3

1 large zucchini/courgette See Note 3

1 large red onion

1 teaspoon dried oregano

sea salt and freshly ground black pepper - to taste See Note 4

subheading: For the Basil Oil:

⅔ cup fresh basil leaves

2 tablespoon extra virgin olive oil

1 clove garlic

sea salt and freshly ground black pepper - to taste

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