Pesto pasta with roasted vegetables and feta

Preheat the oven to 220°C conventional (200°C fan). Cut the courgette into thick half-moons, the pepper into chunks and the red onion into wedges, all roughly the same size.

Spread the courgette, pepper, onion and garlic cloves on a large baking tray so the pieces don't touch. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast for 15 minutes, then scatter the cherry tomatoes over the tray and roast for another 8-10 minutes, until the vegetables are lightly charred at the edges and the tomatoes have burst.

Meanwhile, cook the pasta in well-salted boiling water until al dente, following the pack timing. Scoop out about 1 dl of the cooking water just before draining, then drain the pasta.

Discard the roasted garlic skins if they haven't fully softened; squeeze the cloves free of any that have. Return the hot pasta to the pot and stir in the pesto with a splash of the reserved pasta water, until it coats the pasta in a light sauce.

Fold the roasted vegetables through the pasta. Taste and adjust the seasoning.

Divide between plates or bowls, crumble the feta over the top and finish with a handful of rocket.