Preheat your oven to gas mark 7 (210C, 425F).

Chop the vegetables

Cut the shallots and courgettes into thick rings.

Chop the pepper and fennel into 2 cm pieces.

If your fennel has any frond, run your knife through them and put them to the side. They’ll be lovely stirred through the vegetables at the end.

Roast the vegetables

Put everything in a large baking tray. You don’t want to overcrowd the tray (the veg will steam instead of roasting) so use two trays if needed.

Drizzle with 2 tablespoons of the olive oil and mix everything together.

Roast the veg until it’s softened and starting to char.  

Stir them every 20 minutes or so to make sure they cook evenly.

In my oven, it takes about an hour.

Finely chop the chilli and stir it through the veg about 10 minutes before they’re ready.

Once the vegetable are cooked, leave them to cool.

Now it’s time to chop your cooked vegetables even more.

It will help the flavours mingle together.

I tip them onto a large chopping board (you can do it in batches) and run my knife through them a few times.

Transfer the veg to a bowl and season.

Stir through the salt, pepper, torn mint, fennel fronds (if you had any) lemon juice and the remaining tablespoon of extra virgin olive oil.

Taste the vegetables.

Do they need more mint, oil, lemon, salt?

Toast your pita, snip the top, and stuff it with generous spoonfuls of your roasted veg.