8 pearl onions or cipollini, peeled

8 miniature bell peppers in assorted colours (yellow, red, orange)

4 miniature eggplants, halved lengthwise

4 miniature zucchini

2 tablespoons (30 ml) olive oil or melted duck fat

1 sprig fresh rosemary

1 sprig fresh thyme

1 tablespoon (15 ml) chopped fresh chives

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

In a 23 x 33-cm (9 x 13-inch) baking dish, combine all the ingredients except the chives. Season with salt and pepper. Roast until the vegetables are tender, about 45 minutes. Sprinkle with chives.

Serve with Roasted Duck Breast with Spiced Whisky Sauce.

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