Roasted vegetables with Gorgonzola and Parma ham
recipe
Roasted vegetables with Gorgonzola and Parma ham
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Serve this delicious dish as a light main course or as a side dish to serve with roast cod or halibut
Ingredients
- 1 small aubergine, cut into chunks
- 1 onion, sliced into wedges
- 1 small butternut squash, peeled, deseeded and cut into chunks
- 1 bulb fennel, sliced
- 2 peppers, deseeded and cut into chunks
- 250g (9oz) baby carrots, scrubbed
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 2-3 sprigs fresh rosemary or thyme
- 225g (8oz) Gorgonzola cheese
- 12 slices Parma Ham
Serves:
4
Directions
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- Preheat the oven to / fan oven / Gas Mark
- Put all the vegetables into a large roasting tin and spoon the olive oil over them. Season with salt and pepper, and then toss them together to coat in the oil. Add the rosemary or thyme sprigs. Transfer to the oven and roast for - minutes, or until the vegetables are tender
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