Get the veg prepped^ Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and roughly chop the red onions. Trim the ends off the aubergine and courgettes, then roughly chop the veg into bite-size pieces. Halve the peppers, scoop out the seeds and white pith, and roughly chop the peppers.

Tip all the veg into a large ovenproof dish. Drizzle over 2 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat the veg in the oil, then slide into the oven and roast for 30 mins till just tender and lightly charred at the edges.

Make the topping^ While the veg roast, tip the flour into a bowl and add a pinch of salt. Chop the cold butter and add it to the bowl. Use your fingertips to rub the flour and butter together to make a fine, sandy mixture. Stir in the pumpkin seeds.

Drain the mozzarella and tear it into small pieces or coarsely grate it. Peel and finely chop the garlic cloves.

Assemble the crumble^ Take the dish out of the oven. Add the garlic and 1 tbsp Italian herb mix to the veg and stir to mix, then pour in the cherry tomato passata. Stir to mix again. Sprinkle the mozzarella over the veg, then sprinkle over the crumble topping. Slide the dish back into the oven and bake for 20-25 mins till golden and bubbling. Serve straight away in warm bowls.