Roasted Veg with Nuts

Wash, halve and core the peppers and cut into rough pieces. Peel and halve or quarter the shallots. Peel and finely chop the garlic. Wash the courgettes, halve or quarter lengthwise (depending on thickness) and cut into 5-6 cm lengths. Wash the squash, remove the seeds and cut into rough pieces without peeling. Peel the parsley roots and cut into pieces lengthwise. Mix the vegetables with the garlic, season with salt and pepper, put into an ovenproof dish and sprinkle with olive oil. Roast in the preheated oven for about 30 minutes, turning the vegetables from time to time and gradually adding the white wine by sprinkling over the vegetables. Scatter with pine nuts and serve.