Roasted Vegetables with Gorgonzola and Parma Ham
Serve this dish as a light main course or as a side dish to serve with roast cod or halibut
1 small aubergine, cut into chunks
1 onion, sliced into wedges
1 small butternut squash, peeled, deseeded and cut into chunks
1 bulb fennel, sliced
2 peppers, deseeded and cut into chunks
250g (9oz) baby carrots, scrubbed
4 tbsp olive oil
Salt and freshly ground black pepper
2-3 sprigs fresh rosemary or thyme
225g (8oz) Gorgonzola cheese
12 slices Parma Ham
1. Preheat the oven to 200°C / fan oven 170°C / Gas Mark 6
2. Put all the vegetables into a large roasting tin and spoon the olive oil over them. Season with salt and pepper, and then toss them together to coat in the oil. Add the rosemary or thyme sprigs. Transfer to the oven and roast for 35-40 minutes, or until the vegetables are tender.
3. Share the vegetables between warm serving plates and crumble the Gorgonzola cheese on top. Arrange the slices of Parma Ham onto each portion, then serve at once.
Cook’s tip: Vary this recipe as you wish by using your favourite vegetables and maybe even a different cheese.