Preheat the oven to 220 degrees Celsius or 420 degrees Fahrenheit. Place the capsicums on a lined baking tray and cook for 30 minutes to an hour, until the flesh is soft and the skin is blistered and blackened. Remove from the tray with tongs and place into a bowl. Cover the bowl and allow the capsicums to sweat while you roast the vegetables. Alternatively, drain your roasted jarred capsicums, preheat the oven and move onto the next step.

Grease your frittata dish and set aside.

Whisk the honey, balsamic vinegar, olive oil and seasonings together in a large bowl. Add the chopped vegetables and stir thoroughly to coat. Place all the mixture (liquid included) onto a lined baking tray and into the 220 degree oven. Cook for 30 minutes or until the pumpkin has softened. Turn the oven to grill and grill the vegetables until they take on a golden colour. Set aside. Turn the oven down to 180 degrees Celsius.

Combine all the ingredients together in a high-speed food processor and blend until smooth. Adjust for seasoning and set aside.

Crack the eggs into a large mixing bowl and whisk until they are smooth. Add the milk, seasoning and pesto and continue to whisk until the mixture is green. Add in all the remaining ingredients, mixing gently to combine as you go. Reserve a few pieces of capsicum and a few cherry tomatoes to top the frittata with, and finish with them. Place the frittata into the oven for 45-60 minutes or until the frittata is completely cooked through and firm. The cooking time will depend largely on the baking dish you use. Once completely cooked through, remove from the oven and serve warm with remaining pesto and basil leaves.