Preheat the oven to 200°C (425oF/gas 7) and line a large roasting tin with baking parchment. In a bowl, mix together the oil, onions, garlic, parsley, oregano, salt, and pepper until combined.

Slice the tops off the carrots, courgettes, and aubergines. Slice lengthways into the peppers, courgettes, and aubergines twice (once on each side) but don’t halve them – cut into them just enough to make an indentation running the length of the vegetable. Stuff these indentations with some of the olive oil and herb mixture. Transfer the peppers, courgettes, and aubergines to the prepared roasting tin.

Now drop the carrots, potatoes, and tomatoes into the bowl with the olive oil mixture and toss to coat. Arrange these vegetables in the roasting tin around the courgettes, aubergines, and peppers.

Add the water to the remaining olive oil mixture and then pour what is remaining into the roasting tin. Add an extra crack of black pepper, then transfer to the oven and roast for 1–1 1⁄2 hours. During that time, if you see that the vegetables are taking on a little too much colour, turn them over or cover them with foil to prevent them from burning. Yiayia Anastasia likes to cook this for as long as possible so that the flavours develop.

Serve with a blob of tzatziki, a chunk of feta, and a good wedge of sourdough.