Heat you oven to 190C (374F)

Split your oil between your roasting trays and pre-heat in the oven

Meanwhile, chop all your veggies into bite size pieces of around 1 inch. Your onions can be chopped into very thick slices of about an inch thick. Keep your bell peppers, courgette and broccoli separate as they won't be going in until half way through cooking time.

Add your other veggies in equal amounts to your hot pans. It's a good idea to keep your beetroot at one end of the pan and not mix it in with the other vegetables because it will turn them all a hue of red.

Add your garlic in WHOLE cloves. Just remove cloves from the bulb, leave the skin on and crush once under a heavy knife to slightly open them. You can roast and eat them just like this as they will go sweet and chewy.

Drizzle over your balsamic vinegar, then sprinkle over your herbs and spices.

Pour over about a 1/4 of an inch deep your stock. You don't need to use it all as you will need to add more as it dries out throughout the cooking process.

Give the whole thing a really good mix o that you get a good coating of all your herbs and spices. Be careful to mix your beetroot as separately as possible.

Return trays to oven and bake for around 30 minutes.

Remove trays and add the rest of your veggies, your chickpeas or edamame beans, a little more stock if it's gone dry and give a good mix. You may want to check flavours at this point and add more herbs and spices if need be.

Roast for another 1/2 hour, or until vegetables are fully cooked.

Mix everything up again. If it's gone dry, add a little more hot stock and balsamic.

Serve with cracked wheat, quinoa or rice. Alternatively, serve on a bed of crisp salad with a robust dressing like one of the ones mentioned above.