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Preheat the oven to 200°C/400°F/gas 6. Scrub the sweet potatoes and slice into 1½cm-thick rounds. Deseed the peppers and slice into chunky wedges. Peel and slice the garlic. Toss it all in a large roasting tray with 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.
Halve the unpeeled onions and carefully place cut side down directly on the bars of the oven, placing the tray of veg beneath. Roast for 45 minutes.
Remove the tray from the oven and use tongs to move the onions to your board, then remove the skins, break the onions apart and toss with the veg.
Leaving a 1cm rim around the edge, cut the rind off the top of the Camembert, then nestle it into the middle of the tray, drizzle with a little oil, season with black pepper and bake for a final 10 minutes, warming the baguette alongside. Pick over the basil leaves, and serve!