Vegetable antipasti

Method

1. For the tomatoes, heat the oven to 120°C/100°C fan/gas½. Halve the tomatoes horizontally. Sprinkle with a little salt and pepper and put on a large baking tray. Roast for 1½ hours or until shrivelled and sweet. Leave to cool, then put in a bowl or jar, add the thyme and bay leaves, then cover with extra-virgin olive oil. Stir gently to combine, then leave for at least 3 hours, but preferably overnight (see Make Ahead), at room temperature.
2. Make the chilli oil for the fennel by mixing the chilli, salt and 5 tbsp olive oil in a pestle and mortar and crushing slightly. Leave for at least 1 hour to infuse (see Make Ahead).
3. Heat the oven to 200°C/180°C fan/ gas 6. Drizzle the fennel wedges with the remaining oil, season well, then roast for 20-25 minutes until tender. Toast the fennel seeds in a hot, dry pan for 1-2 minutes over a medium heat until fragrant, tossing occasionally, then set aside. To serve, put the tomatoes and warm/room temperature fennel on a large serving platter or board, drizzle the fennel with the chilli oil and scatter over the fennel seeds.
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4. Using a vegetable peeler, peel the courgettes into ribbons, rotating them as you peel, then discard the soft seeded core. Put the ribbons in a bowl and tear in the mozzarella. Add the basil, olive oil, lemon zest and juice, season, then toss to coat.
5. Arrange on a board and serve with focaccia or other good bread to mop up the juices.