Recipe · 15 September 2014
Roasted Mediterranean Vegetables
Pumpkin, red onion and pepper roasted with green olives and rosemary, finished with melted blue cheese.
Ingredients
- 1 pumpkin, seeded, peeled and sliced
- 2 red onions, cut into rings
- 1 red pointed pepper, cut lengthwise into thick strips
- 200 g green olives
- 3 sprigs of rosemary
- 100 g blue cheese (Roquefort)
- Extra virgin olive oil
- Salt and black pepper
Method
Heat the oven to 200 °C. Spread the pumpkin, onion, pepper, olives and rosemary in a roasting tin.
Drizzle with olive oil and season with salt and pepper. Roast for about 35 minutes, until the vegetables are soft and starting to brown at the edges.
Crumble the blue cheese over the top and roast for 3 more minutes, until it melts.
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