Ingredients:
- 1 Butternut pumpkin, halved, seeded, peeled, thickly sliced
- 2 red onions, cut into wedges
- 1 red bell pepper, halved, seeded, thickly sliced length ways
- 200g olives
- 3 sprigs fresh rosemary
- Olive oil spray
- 100g blue cheese, crumbled
Method:
- Preheat oven to 200°C.
- Place the pumpkin, onion, bell pepper, olives and rosemary in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until vegetables are tender and just starting to brown.
- Sprinkle the blue cheese over the vegetables. Roast for a further 3 minutes or until the blue cheese melts.