Put the peppers on a parchment lined tray, brush with olive oil and sprinkle with the seasoning you have made.
Do this with the rest of the vegetables, but cover the onions with foil, this will help soften them before browning them. Roast at 180c until soft and golden- about 35 minutes. Remove the foil from the onions and roast for a further 10 minutes to brown a little. Sprinkle everything with the parsley, mix the veggies together and plate.
5 large peppers, halved, membrane and seeds removed
2 aubergines, stalks removed, halved and cut into long strips
3 red onions, halved and cut into thin wedges
5 Heirloom Tomatoes, cut thickly
Olive oil for brushing
Herbal topping
2 teaspoons fennel seeds
1 rounded teaspoon garlic granules
1.5 level teaspoons sea salt
1 teaspoon sugar
1 heaped teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon oregano
To finish
2 tablespoons fresh chopped parsley
1 teaspoon lemon zest
Olive oil for drizzling