Cheesy roasted veg recipe

• 1 butternut squash, peeled and diced in large pieces
• 2 red bell peppers, de-seeded and quartered
• 2 yellow bell peppers, de-seeded and quartered
• 4 red onions, peeled and quartered
• 2 courgettes, sliced thickly
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 1 bunch fresh rosemary (or 2 tbsp dried)
• 100 g (3.5oz) cheddar cheese

1. Pour the oil over the chopped vegetables.
2. With a hand or spoon, ensure that the vegetables are fully coated with the oil.
3. Cover with salt and pepper and the herbs.
4. Place in the hot oven for 40 minutes, stirring occasionally.
5. Divide the vegetables in half, remove the herbs.
6. Top one half with cheese, and place the other half aside.
7. Cook the cheesy half for a further 10 minutes.
8. The cheese should be melted and vegetables soft before serving.
9. Serve the cheesy roast vegetables immediately.

butternut squash, red bell peppers, yellow bell peppers, red onions, courgettes, olive oil, salt, black pepper, rosemary, cheddar cheese

Taken from www.lovefood.com/guide/recipes/27753/cheesy-roasted-veg-recipe (may not work)