Roughly chop all the vegetables and put in a large roasting dish.
Add the red onion, peppers, and courgette and drizzle with olive oil. Sprinkle sea salt and pepper over and add a good splash of balsamic vinegar. After about 30 minutes, add the aubergine and cherry tomatoes and cook until the vegetables are slightly brown and glistening in the lovely juices!
Serve with pasta or chicken breasts/ fish or fresh crunchy bread. Yummy with mashed potatoes and a splash of sweet chilli sauce.