Step 1

Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper.

Step 2

Use a long sharp knife to cut the pumpkin in half lengthways. Use a spoon to remove and discard the seeds. Place the pumpkin on one of the prepared trays. Drizzle with 1 tsp of the oil and cover loosely with alfoil. Bake for 1 hour and 15 minutes or until tender. Set aside to cool slightly.

Step 3

Place the eggplant on the remaining tray and drizzle with another tsp of oil. Bake for 40 minutes. Add the zucchini and capsicum to the tray and drizzle with 2 more tsp of the oil. Bake for 30 minutes or until the vegetables are soft and golden. Set aside the eggplant and zucchini.

Step 4

Transfer the capsicum to a bowl and cover tightly with plastic wrap. Set aside for 5 minutes (this allows the skin to lift). Peel and discard the skin. Slice the capsicum into quarters lengthways. Set aside.

Step 5

Remove the pumpkin flesh form the shell, leaving a 2cm border. Set the flesh aside.

Step 6

Place the pine nuts in a medium frying pan. Toast over medium heat, shaking the pan often, for 5 minutes or until golden, Transfer to a bowl. Heat the remaining 2 tsp of oil in the pan. Add the leek and garlic and cook, stirring often, for 5 mins or until softened. Add 1 1/2 cups of the pumpkin flesh (reserve the remaining for another use), the basil and the pine nuts. Season well. Stir to combine. Remove from heat.

Step 7

Place the pumpkin halves, skin side down, on a work surface. Fill the cavities with the pumpkin and pine nut mixture. Top each with an eggplant half, pressing down the eggplant flesh. Fill with the remaining pumpkin mixture. Top each with the zucchini and the capsicum. Carefully sandwich the 2 halves together. Tightly wrap in plastic wrap. Place on a tray and store in the fridge overnight.

Step 8

Preheat oven to 180C/160C fan forced. Remove the plastic wrap from the veg-ducken and truss with un-waxed kitchen string. Place in the oven for 25 minutes or until warmed through. Slice and transfer to a platter. Scatter with extra pine nuts and basil if using and drizzle with oil. Serve with roasted tomatoes.