Preheat the oven to 200°C.

Oil and season the vegetables, shallots and garlic before spreading them out on a baking tray. Scatter with the oregano sprigs, then roast for 20 to 30 minutes, or until the vegetables are tender.

Meanwhile, cut the cheese into strips, then arrange on a baking tray lined with baking paper. Bake for 5 minutes, or until starting to melt.

Turn the vegetables onto a serving platter, add a few tufts of rocket and serve with the hot baked cheese and crusty rolls.

Leftovers? Make a salad of the vegetables, adding extra rocket, crumbled feta and an olive oil and red-wine vinegar dressing.

TASTE’s take:

Baby beetroots are lovely in this dish, but will take longer -  at least 40 minutes - so start them earlier.