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Preheat the oven to 200
Place a good glug of olive oil in a roasting tin. Set aside.
Scrub your vegetables really well. Do not peel, but cut in halves or quarters depending on their size.
Place in the top half of a steamer and steam for about 10 minutes, until crispy tender.
Place the tin of oil in the oven to get hot.
Tip the steamed vegetables into the hot oil and give them a good shake to coat.
Cut the lemons in half. Squeeze 3 halves over the vegetables and then dust generously with some sea salt and freshly ground black pepper.
Pop into the oven and roast for about 35 minutes. Take them out and give them a good stir.
Increase the oven temperature to 220
Return the vegetables to the oven and roast for another 15 to 20 minutes, until golden brown and beginning to crisp and caramelize around the edges.
Remove from the oven. Squeeze the juice from the remaining half lemon over all, dust with some Parmesan cheese and parsley and serve.