A great big dish of colourful roast veg is the best antidote to grey autumn days. Once you’ve chopped up a few vegetables it looks after itself: very little effort for so much return. I have posted something similar before, but here you will find my old favourite, pumpkin, brightening up the dish even more. I’ve also added goat’s cheese for savoury contrast, toasted under the grill until unctuous. Vegan readers can of course replace the cheese with a substitute or even some toasted nuts. It’s great served with couscous and salad as I did here, but it would also make a great topping for baked potatoes, pasta, or even some wonderfully overloaded bruschetta.
roast veg with goat’s cheese
400 gr pumpkin
2 large red peppers
1 green pepper
1 medium aubergine
3 red onions
150 gr goat’s cheese (I used a mild log-shaped version)
2 tbsp grated Parmesan
3 tbsp olive oil
1 tsp cumin
1 tsp rosemary
1/2 tsp thyme
salt and pepper
Chop the vegetables into roughly equal chunks, except the onions. Slice those into wedges lengthways.
Spread everything over a large baking sheet and sprinkle with 2 tbsps of the olive oil, the cumin, herbs and some salt and pepper.
Bake at 180 degrees C for 30 minutes or until cooked through. The edges should preferably not be darkening yet or they might burn during the next step.
Switch the oven to grill mode. (Or to 220 degrees C if it doesn’t have a grill function.)
The vegetables will have shrunk during cooking, so tip them into a smaller dish, or push them together on the baking sheet.
Slice the cheese into slices about 1 cm thick and put on the vegetables. Sprinkle over the Parmesan and drizzle over the last spoon of oil.
Slide under the grill and toast for a few minutes until the cheese is melted and some of the vegetables have browned edges.
Serve with couscous, pasta, baked potatoes or as a topping for bruschetta.