The best roasted veg I've made in awhile, thanks to my trusty cast iron skillet and a marinade so simple but so big in flavor. Toss tomatoes, yellow capsicum, mushrooms, pumpkin, broccoli and whole garlic cloves in olive oil, balsamic vinegar, salt, pepper and MAPLE SYRUP. (Maple syrup adds a smoky sweetness to the savory dish.) Roast at gas mark 9 for 15 minutes until vegetables are tender and slightly charred. Peel the garlic and mash it up (roasting the garlic retains fragrance while stripping away most of its pungency), mix with cooked red quinoa, all the roasted veg and top with poached egg for a filling, nutritious meal!