1 red pepper.
1 bulb fennel.
2 onions, peeled.
1 butternut squash, peeled and de-seeded.
2 cloves garlic, peeled and chopped.
4-6 sprigs rosemary.
4-6 sprigs thyme.
4-6 tablespoons olive oil.
1 teaspoon ground black pepper.
1 teaspoon salt.
Peel the potatoes, carrots, parsnips and swede then chop into different fork-sized pieces.
Place the root vegetables in a pan of cold, salted water, bring to the boil and simmer for 2-5 minutes before draining.
Meanwhile, trim and chop the courgette, pepper, fennel, onions and butternut squash into a variety of fork-sized pieces.
Peel the garlic, strip the leaves from the rosemary and thyme and chop.
Mix all the ingredients plus oil, ground black pepper and salt in a large foil-lined roasting tray.
Cook in a pre-heated oven 200C, Gas 6 for 30 minutes before gently turning over and returning to the oven until all is cooked (at least another 30 minutes).
Ideally, some of the vegetables will be browning and caramelising on the edges by the time the remainder is cooked.
Vary the ingredients by adding: chopped tomatoes; nuggets of chorizo; different vegetables; a little chilli; balsamic vinegar etc.
Portions will freeze well and reheat in the microwave.