Preheat oven to 200C.

Remove any stalks from the veg and scrub them well. Chop into bite sized wedges – either quarters, sixths or eighths. The smaller you chop, the faster they will cook.

Splash with balsamic vinegar, if using and the olive oil.

Cover tightly with foil and roast for 45 minutes to 1 hour or until the veg are tender. Season.