Step 1

Pre-heat the oven to 230ºC/450°F.

Step 2

Cut the zucchini in half lengthways and then cut into 1/4 inch slices.

Step 3

Cut the bell peppers into 1/2 inch pieces.

Step 4

Peel the onion and then cut into thick wedges.

Step 5

Pour the olive oil, salt, and pepper into a large roasting tin.

Step 6

Add in all the chopped veg and stir well until everything is well coated.

Step 7

Roasted for 30 minutes until slightly charred and tender.

Step 8

Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.

Step 9

Whilst the veg is roasting bring a large pan of water to the boil.

Step 10

Salt it well and add the pasta.

Step 11

Cook as per the packet until al-dente.

Step 12

Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.

Step 13

Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.

Step 14

Remove the veg from the oven and empty the veg and any oil over the drained pasta.

Step 15

Pour over the sauce and stir everything until well combined. You can add more cooking water if

Step 16

Serve sprinkled with some fresh oregano and more parmesan if desired.