How To Make Roasted Vegetables With Red Onion & Roquefort

You could use another cheese for this, but although Roquefort is more expensive than your everyday Cheddar you only need a little to add a lot of flavour, so it’s more than worth it. (Or try a bit of English Stilton if you prefer.) This could be a great side dish, or a vegetarian main course with salad and garlic bread.

1. Step 1:

   Cut the butternut squash in half; peel the skin with a potato peeler, remove the pips and the foamy inner bit and cut into wedges.

2. Step 2:

   Top and tail the carrots, scrape and thinkly slice diagonally (long thin carrots are best for this). Halve the peppers, de-seed and cut into strips; peel and slice the onions.

3. Step 3:

   Put the vegetables into a large ovenproof dish, drizzle with olive oil and bake in the oven on Gas Mark 6 (200c) for 20-25 minutes or until the vegetables are roasted and golden brown.

4. Step 4:

   Meanwhile, warm some more olive oil in a frying pan and cook the finely chopped red onion for a few minutes before adding the porridge oats to the pan. (Cook for a few more minutes until the oats colour up a bit, if you like - or not. As long as the oats are incorporated into the oil and onions it doesn't really matter.)

5. Step 5:

   Crumble the cheese into the pan with the oats and onions and mix well.

6. Step 6:

   Take the roasted vegetables out of the oven and pour over the chopped tomatoes.

7. Step 7:

   Spread the red onion and Roquerfort topping all over the surface, turn the oven up to Gas Mark 7 (220c) and put the roasted vegetables back in for another 10-15 minutes.