Preheat the oven to fan 190°C.

Trim and chop the aubergines and tomatoes into 2cm chunks (leave any small tomatoes whole). Trim the broccoli and chop the stem into 1cm chunks. Discard the tough oregano stems, and thinly slice the garlic.

Add the chopped veg, broccoli stalks, oregano and garlic into an oven-proof dish with 2 tbsp of balsamic vinegar, 5 tbsp of olive oil, salt and pepper. Toss it all together. Place the veggie sausages on top. Roast for 35-40 mins, until the sausages are cooked and the veggies have softened.

Meanwhile, roughly chop the broccoli florets. Add the olives and parsley into a food processor and blitz until finely minced. Transfer into a bowl. Add the broccoli into the processor and blitz until its finely minced. Add your minced broccoli to the minced olives along with 70ml of olive oil and the remaining balsamic vinegar. Season with salt and pepper and mix. Set aside.

Drain the peppers and chop them into 2cm chunks.

Add the couscous into a heatproof bowl with 245ml of boiling water, and season with plenty of freshly cracked black pepper. Cover tightly and set aside to rehydrate for 10-15 mins. Once ready, grate in the Parm, mix, taste and season with salt and pepper, if needed.

Stir the roasted peppers into the veg. Share the couscous between your plates, and top with the sausage traybake and the broccoli green olive salsa.