Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Lightly grease a 9x13 inch (or similar size) baking dish.

Roast the Vegetables: In a large mixing bowl, toss the chopped courgettes, bell peppers, and red onion with the olive oil, minced garlic, dried oregano, salt, and pepper. Spread them in a single layer in your prepared baking dish. Roast for 15-20 minutes, until the vegetables begin to soften and get a little colour. This step is crucial for developing flavour and preventing a watery bake. For more tips on getting the perfect roast, BBC Good Food has a great guide.

Make the Creamy Sauce: While the vegetables are in the oven, add the full-fat cottage cheese, egg, grated Parmesan, and Dijon mustard to a blender or food processor. Blend for 30-60 seconds until completely smooth and creamy. What works best for me is scraping down the sides halfway through to ensure there are no lumps.

Combine and Mix: Carefully remove the baking dish from the oven. Pour the blended cottage cheese sauce all over the partially roasted vegetables. Use a spatula to gently stir everything together, ensuring all the veggies are coated in the sauce.

Add the Topping: Sprinkle the grated mature cheddar evenly over the top of the vegetable and sauce mixture.

Bake to Perfection: Return the dish to the oven and bake for a further 20-25 minutes, or until the topping is melted, golden brown, and the sauce is bubbling around the edges.

Rest and Serve: Let the veggie bake rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Garnish with fresh chopped parsley before bringing it to the table.