No One Will Turn Up Their Noses at this Vegetable Dish!

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Make No One Will Turn Up Their Noses at this Vegetable Dish!

Serves up this roasted vegetable recipe with a difference. A medley of seasonal vegetables is paired with a rich Stilton sauce to add depth to all of these vibrant flavors. This hearty dish serves six as a side, or four as a main course with a wedge of buttered bread to soak up the roasting juices!

Roasted Vegetable Medley with Blue Cheese Sauce

                   

Ingredients

Serves 4-6

Roasted Vegetables

1 butternut squash, small

2 red onions

2 garlic bulbs, halved

1 red pepper, large, cut into strips

6 baby leeks

6 baby zucchini

6 baby corn

2 baby eggplants, halved

tomatoes, a variety

1 bunch of thyme, small

sea salt

freshly ground black pepper

olive oil

Stilton Sauce

1/4 cup of whole milk

4 oz of Stilton

4 oz of heavy whipping cream

Directions

Preheat the oven to 400°F

Cut the squash in half and scoop out and discard the seeds. Cut each half into 3/4 inch wedges. Remove the red onions skins and cut into wedges. Leave the garlic bulbs in their skins and cut them in half horizontally.

Oil an extra large roasting tray and add the squash, red onions and garlic bulbs. Place them in the oven for 20 minutes.

In the meantime prepare the rest of the vegetables. Halve and de-seed the pepper, then cut each half into strips. Wash and trim the baby leeks, baby zucchini and baby corn. Cut the ends of the baby aubergines and clean the tomatoes.

Remove the tray from the oven and add the remaining vegetables, along with half of the fresh thyme. Season to taste in salt and pepper and coat well with olive oil.

Bake for another 20–25 minutes until the vegetables are golden, softened and cooked through.

Stilton Sauce 

Add the milk, cheese and double cream to a pan. Cook over a low heat until the cheese has melted completely and the sauce thickens slightly.

Divide the roasted vegetables between plates, drizzle over the Stilton sauce add a sprig of thyme and serve.

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