• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel).
• Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
• Trim the courgette then halve lengthways. Slice widthways into 2cm wide half-moons. 
• Halve and peel the onion. Cut each half into thick wedges.

• Pop the potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then sprinkle over the oregano. 
• Toss to coat then spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press)
• Pop the pepper, courgette and onion onto another lined baking tray.
• Drizzle with oil, season with salt and pepper, add the garlic then toss to coat. Spread out in a single layer.
• When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
• Cook until tender, 15-18 mins. Turn halfway through.

• While everything roasts, drain the grilling cheese then cut into 1cm slices (2-3 per person).
• Place into a bowl of cold water and leave to soak.
• Pop the pesto into a separate bowl and add 1 tbsp oil (double for 4p). 
• Mix the pesto well—it should be drizzling consistency.

• When 5 mins of roasting time remain, remove the cheese slices from the water.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the cheese and fry until golden, 2-3 mins on each side.

• When everything is ready, share the roast potatoes and vegetables between your plates.
• Lay the cheese slices on top.
• Finish by drizzling the pesto over everything.