- 1 red pepper
- 1 red onion – quartered
- 1 small head of cauliflower – cut into small florets
- 1/2 butternut squash/pumpkin – 2 cm cubes
- A small bunch of asparagus – trimmed
- 1 aubergine/eggplant – 2cm cubes
- 12 cherry tomatoes
- 6 cloves garlic
- Sea salt and freshly ground black pepper
- 1 small bunch fresh rosemary/thyme – chopped
- 4 tbsp olive oil
- 1/4 cup parmigiano reggiano
- Lemon poppyseed dressing (optional)
- Preheat the oven to 200°C/400°F/gas 6.
- Place all the vegetables and rosemary in a big bowl.
- Drizzle with the olive oil and season with salt and black pepper.
- Toss to coat.
- Roast your veg in the hot oven for around 40-50 minutes, or until soft and golden.
- Top with parmigiano reggiano and serve with your favorite dressing if you prefer.
