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Preheat the oven to 190C/170C Fan/Gas 5, then measure two tablespoons of the oil to grease the roasting tin or casserole dish.
Chop the potatoes lengthways into 5 cm slices, then layer them in the tin in a single layer. Season the spuds with salt and pepper before doing the same with the sliced carrots.
Season the carrot layer before adding a layer of courgettes, followed by the onion and garlic, and season once more.
Next, scatter over the broccoli and cover with the thickly sliced tomatoes.
Sprinkle over the herbs and a final seasoning of salt and pepper.
Then, mix together the passata and the remaining oil in a jug and pour over the vegetables.
Finally, cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for one and a half hours.
If the vegetables have released a lot of liquid, pour it into a pan and reduce it to a thick and tasty sauce.
Return the liquid to the pan of vegetables and allow it to cool slightly before serving it in four to six main portions.