Preheat the oven to 200C/400F/Gas6.
Chop the vegetables into bite sized pieces. Garlic cloves should be skinned and left whole. Place in a roasting tin.
Mix the oil with the herbs and seasoning, and the lemon juice if using.
Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned.
Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.
Blend half of the mixture, then return to the pan to reheat.
Serve with crusty bread.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.