Preheat the oven and prepare the vegetables: Set your oven to 220°C (200°C fan). On a large baking tray, combine the courgette chunks, aubergine chunks, bell pepper strips, red onion wedges, and the smashed garlic cloves. Drizzle over 3 tablespoons of olive oil, then scatter the oregano, chilli flakes if using, and a generous pinch of salt and pepper. Use your hands to toss everything together — the vegetables should be glistening and evenly coated. You'll hear a gentle sizzle as they hit the hot tray later.

Roast until golden and sticky: Spread the vegetables out in a single layer — don't overcrowd them, or they'll steam rather than roast. Slide the tray into the oven and roast for 25–30 minutes. Halfway through, give them a good stir with a spatula. You'll know they're ready when the edges are deeply browned and slightly charred, the cherry tomatoes have burst and released their sweet juices, and the kitchen smells wonderfully savoury. The garlic should be soft and golden when squeezed from its skin.

Cook the pasta: While the vegetables are roasting, bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente — about 1 minute less than the suggested time. The water should taste pleasantly salty, like the sea; this is your chance to season the pasta from within. Just before draining, reserve a mugful of the starchy pasta water (about 250ml) — it's liquid gold for the sauce.

Combine the pasta and roasted vegetables: Drain the pasta and return it to the pot, or tip it into a large serving bowl. Add the roasted vegetables, including all those sticky, caramelised bits from the tray. Squeeze the soft roasted garlic cloves out of their skins and into the mix — they'll dissolve into the sauce beautifully. Add the lemon juice and the remaining tablespoon of olive oil. Toss everything together with a pair of tongs, watching as the colours meld and the juices coat every piece of pasta.

Adjust the consistency: If the mixture looks a little dry, add a splash of the reserved pasta water and toss again. The starch in the water will help bind the sauce to the pasta, creating a silky, clinging finish. You want each forkful to be moist but not swimming. Taste and adjust the seasoning with more salt or pepper if needed.

Finish and serve: Scatter the torn basil leaves over the top and toss gently one last time. Serve immediately in warm bowls, with grated Parmesan or Pecorino on the side if you like. The vegetables should be tender but with a slight chew, and the pasta should be perfectly al dente. This is my go-to recipe when I need something quick but impressive, and it never fails to satisfy.