Starter - Roasted Vegetables on Muffins

Serves 4

1 red onion
1 aubergine
1 yellow pepper, halved and sliced
1 Courgetter, sliced
4 tbsp olive oil
1 tbsp garlic vinegar
2 garlic cloves, crushed
1 tbsp chopped thyme
4 muffings, halved
salt & pepper

sauce
2 tbsp butter
1 tbsp flour
150ml/1/4pnt milk
85ml/3 fl oz vegetable stock
75gm/2 3/4 oz cheddar grated
1 tbsp wholegrain mustard
3 tbsp chopped mixed herbs


oven 200 degrees

arrange the vegetables in a shallow ovenproof dish
mix together the oil, vinegar, garlic, thyme and sugar and pour over vegetables
leave to marinade for 1 hour

put the vegetables on a baking sheet and put in the oven for 20-25 minuites until softened

make the sauce - melt the butter in a pan and add the flour, cook for 1 minuite and remove from the heat
stir in the milk and stock and return to the heat and bring to the boil, stirring until thickened.
stir in the cheese, mustard and mixed herbs and season well

preheat the grill on high and grill the halved muffins until golden brown

spoon the roased vegetables on to the muffins and pour