- 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
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.