Ratatouille linguine

1 Preheat the oven to 200C.

2 Cut the peppers and aubergine into large bite-size pieces. Cut the red onions into wedges, keeping the stem intact. Slice the courgette in half lengthways then into thick slices.

3 Place all of the vegetables, except the garlic, on a large tray. Drizzle with olive oil and vinegar. Season with a little salt and mix to combine and coat everything.

4 Roast for 25 minutes then add the sliced garlic. Return to the oven for another five minutes.

5 Cook your pasta in boiling salted water according to the pack instructions. Drain once al dente.

6 Fold the vegetables and half the herbs through the pasta and serve scattered with the remaining oregano.