Ratatouille

4 Tbsp olive oil, plus extra for drizzling - 3 garlic cloves, roughly chopped - 1kg fresh tomatoes, roughly chopped - 2 red onions, cut into about 3cm cubes - 3 red peppers, de-seeded and cut into about 3cm cubes - 2 aubergines, cut into about 3cm cubes - 4 courgettes, cut into about 3cm cubes - 15g bunch of fresh oregano, leaves roughly chopped - Large bunch of fresh flat-leaf parsley, leaves roughly chopped

1. Preheat the oven to 200ºC. Put the oil, garlic, tomatoes and the vegetables in a single layer in 2 roasting tins. Toss together, season and roast for 45 minutes, until tender.
2. Mix the contents of both roasting tins together, finish with an extra drizzle of olive oil and stir in the fresh herbs.
3. To freeze: divide the mixture into three amounts, weighing about 600g each, and spoon into three individual 1-litre rigid freezer containers. Freeze for up to 1 month. Remove from the freezer and defrost for about 6 hours before using.
Serves 6 (makes 1.8kg): Ready in 45 minutes.