Preheat the oven to 200°C/180°C/gas mark 6. Add the butternut squash, onion and aubergine to a medium roasting tray. Drizzle with 1 tbsp oil, season well and toss together. Transfer to the oven and roast for 25 minutes.
Add the flour to a bowl. Make a well in the middle and crack the eggs into it. Use a whisk to mix it together, then slowly add the milk, whisking all the time. Whisk in the rosemary.
Once the veg has roasted, remove from the oven and transfer the vegetables to a large bowl. Add the remaining oil to the tray and place back in the oven. Leave for 10 minutes or until very hot. Remove from the oven and add the batter – it should sizzle.
Scatter over the roasted vegetables and add the broccoli and cherry tomatoes. Give the tray a little shake and place back in the oven for 30 minutes or until the batter has risen and is golden all over. Serve drizzled with the balsamic glaze.