July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 6) For the roasted vegetables 3 parsnips, trimmed, peeled and cut into long wedges 6 whole shallots 1 whole bulb garlic, sliced in half 6 carrots, peeled Ingredients (Serves 6)For the roasted vegetables3 parsnips, trimmed, peeled and cut into long wedges 6 whole shallots 1 whole bulb garlic, sliced in half 6 carrots, peeled and cut into long wedges 350g/12oz butternut squash, deseeded and cut into wedges 12 new potatoes, blanched 3 sprigs fresh thyme 1 tbsp olive oil For the goat’s cheese toasts6 x 75g/3oz slices of Chèvre goat’s cheese 6 slices white bread 25g/1oz butter, melted 2 ripe figs, cut into small wedges Few sprigs fresh thyme 1 tbsp olive oil Freshly ground black pepper For the dressing1 shallot, peeled and diced 1 red chilli, deseeded and finely diced 3 cloves garlic, peeled and diced 6 basil leaves, torn 1 tbsp chopped fresh oregano 8 tbsp extra virgin olive oil 2 tbsp sherry vinegar Salt and freshly ground black pepper Preheat the oven to 220°C, 425°F, Gas 7. Place the vegetables in a BacoFoil disposable roasting tray. Add the thyme, olive oil and a glass of water then roast for 45 minutes, tossing the vegetables from time to time. Place the goat’s cheese on top of the slices of bread and cut the bread into circles using a sharp knife or scissors. Brush each bread circle with melted butter and place the goat’s cheese on top, followed by 2 fig wedges. Sprinkle over a little thyme, drizzle with olive oil and season with black pepper. Place on the roasted vegetables and cook for 12 minutes, until the cheese starts to melt. Meanwhile, mix together the dressing ingredients. Remove the goat’s cheese toasts from the roasting pan and toss the dressing through the vegetables. Heap the vegetables onto warmed plates and perch a goat’s cheese toast on top. Serve immediately.