Chop the ends off the courgettes, aubegines, and pepper, and slice into thick strips 3-4 cm wide.
Sautee the vegetables in a pan. Add the spring onion, salt and pepper, and place in a bowl.
Cut the broccoli into florets and boil in a pot with a lid. Drain (it should be vibrant green in colour), and chop thickly. Cut the potatoes into 1cm cubes.
Heat some olive oil in a pan. Add the potatoes, chopped rosemary and sage. Sautee on high heat for 1 minute, and add salt and pepper.