Heat some water in a large saucepan. Cut the larger new potatoes cut in halves. When the water is boiling, add the potatoes to the pan and cook for 10 mins. Drain and set aside.
While the potatoes are cooking, pre-heat the oven to Fan 180°C / 200°C/400°F/Gas 6 and start preparing the vegetables.
Cut the courgettes in 1cm [0.4 inch] slices. Cut the aubergines in 2cm [0.8 inch] dice. Cut the red onion in 8 slices and the red pepper in 16 strips. Place all the vegetables on a large roasting tray. Add the potatoes. Drizzle some olive oil on top and place the vegetables in the oven for 35mins.
Make the pesto while the vegetables are roasting. Place the coriander, mint, almonds, lemon juice and garlic in a blender and whizz until smooth. Transfer to a bowl. Mix in the olive oil and set aside.
Wash and drain the cannellini beans. Set aside.
After the vegetables have been in the oven for 35 mins, give them a shake and add the tomatoes to the roasting tray. 7 mins later mix in the cannellini beans. Carry on roasting everything for a further 3 mins or so.
Remove the vegetable traybake from the oven, season to taste with a little salt and pepper. Serve straight away with some rocket and coriander pesto on top.