Peel and chop the sweet potato and cut into bite size chunks.
Peel and chop the carrots.
Chop courgettes into bite sized chunks.
Half the small tomatoes.
De-seed and chop the peppers into strips.
Mix the vegetables together and drizzle some olive oil then make sure all vegetables are covered in oil.
Place on a baking tray and roast in a fairly hot oven (200 degrees Celsius or gas mark 6) for about half an hour or until cooked and soft but not falling apart.
Put into the blast chiller or allow to cool down then place in the freezer to get cold.