1. 1Preheat oven to 250˚C
2. 2Roughly chop pumpkin, zucchini and sweet potato into small pieces about 2cm x 2 cm (remove the seeds from the pumpkin but leave the skin on all the vegetables)
3. 3Spread pumpkin, zucchini and sweet potato on a baking tray (or two) with about 2 tablespoons of olive oil and 1 tablespoons of fresh rosemary (no need to chop)
4. 4Roast for approximately 15 to 20 minutes or until soft
5. 5In a bowl, combine eggs, crumbled feta and grated cheddar cheese. Mix well
6. 6Roughly tear basil leaves and add to the egg mixture
7. 7Finely slice red onion and slice the jarred capsicum into strips
8. 8Use clean hands to coat the bottom and sides of an ovenproof dish with about 1 teaspoon of olive oil
9. 9Remove the vegetables from the oven, place them in the prepared oven proof dish (this doesn’t need to be neat). Then add your chargrilled capsicum strips
10. 10Pour the egg mixture over the vegetables and lay the finely sliced red onion on top
11. 11Place in the oven for approx. 20 minutes, or until the egg is cooked - enjoy!

The pumpkin and zucchini are delicious autumn vegetables but can be substituted by other vegetables in other seasons.

You can substitute the cheeses for whichever you have or need to use, such as parmesan, goats cheese or mozzarella. Each will give a distinct taste but equally as good!

You can use almost any vegetables in this frittata, so be bold, cut the funky looking bits off your dying vegetables and roast them.