Cut the leek in quarters lengthways. Place into a large roasting pan with Broccolini®, Minicaps®, eggplant, carrots and mushrooms. Drizzle over the olive oil. Scatter over the oregano and garlic. Season, toss gently to combine. Roast 30 minutes or until vegetables are tender.
Remove from the oven, add the Solanato tomatoes and olives, squeeze over one lemon half. Allow to cool to room temperature in the pan. Add the herbs and pinenuts. Toss gently. Drizzle with extra virgin olive oil and remaining lemon.