Roasted Zucchini and Yellow Squash is a classic combination that highlights the natural sweetness of these summer vegetables.

Slice eggplant into circles about 1/3 inch thick. Sprinkle liberally with salt and set them in a colander to drain for 1-2 ...

Preheat oven to 200F. Using the large holes on a box grater, grate the zucchini. In a large bowl, mix the flour and eggs together well. Beat in the milk. Drain any liquid from the grated zucchini.

Add milk, butter, oil, onions, salt and kale ... Add 20g of the butter and allow to melt. Turn zucchini to coat. Season. Transfer to the oven and roast for 10 minutes or until lightly caramelised. 9.