Heat the oven to 220 degrees Celsius.

Rinse the veggies and pat dry with a kitchen towel

Use cooking spray to spray an oven tray.

Place the tomatoes, bell peppers, sweet potatoes and eggplant onto the tray.

Use a fork to give the eggplant a few pokes to help release the steam and it doesn't burst in the oven creating a mess!

Drizzle olive oil, add the salt and then roll them around to get them coated and bake for roughly 25 to 30 minutes or until the bell peppers are charred and the sweet potatoes are soft and the tops golden brown. The eggplant will be soft and charred and so will be the tomatoes.

Use a pair of tongs to move the bell peppers to a bowl, cover with a cloth and let them steam until cooled. Once the bell peppers are cool enough to handle, remove the peels and seeds.