Begin by preparing the marinade. Combine 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of chopped fresh rosemary, 2 minced garlic cloves, 1 teaspoon of dried oregano, and salt and pepper to taste in a bowl.

Cut 400 grams of tempeh into cubes and place in the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or for best results, overnight in the refrigerator.

Preheat the oven to 200°C (392°F).

While the tempeh is marinating, prepare the vegetables. Wash and halve 300 grams of baby potatoes, slice 1 large bell pepper and 1 large onion into strips, halve 200 grams of baby corn, and slice 1 medium courgette.

Toss the vegetables in 2 tablespoons of olive oil and season with salt and pepper. Spread them out on a large baking tray.

Remove the tempeh from the marinade (reserve the marinade) and spread it out on another baking tray.

Roast the vegetables and tempeh in the preheated oven for 30-35 minutes, turning halfway through, until the vegetables are tender and the tempeh is golden brown.

In the last 10 minutes of cooking, drizzle the remaining marinade over the tempeh and vegetables to enhance their flavor.

Serve the roasted tempeh and vegetables hot. Optionally, sprinkle with fresh herbs or a squeeze of lemon for an extra burst of flavor.