Cranberry Wensleydale Roasted Vegetables

Cranberry Wensleydale Roasted Vegetables
~ Serves 4
 
Ingredients:
1 each red pepper, green pepper and yellow pepper. Trimmed, deseeded and cut into chunks
1 medium sized zucchini, wiped and cut into chunks
2-3 sweet potatoes, peeled and cut into chunks
20 baby carrots, scrubbed and trimmed
1 red onion peeled and cut into 8 wedges
4 celery stalks, trimmed and cut into 2” lengths
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Freshly ground black pepper
2 sprigs of fresh rosemary
250g Wensleydale with Cranberry cheese
 
Preparation and Cooking:
Preheat the oven to 400F.
 
Place peppers zucchini, sweet potatoes, baby carrots, red onion and celery in a large bowl.
 
Drizzle the balsamic vinegar, olive oil and a little seasoning over the veggies.
 
Toss the mixture well so all the vegetables get a coating of the oil, vinegar and seasoning.
 
Spread out into a large roasting pan and place the rosemary sprigs over the top.
 
Roast for 30 minutes, tossing half way through.
 
Remove the pan from the oven, pick the rosemary off and randomly crumble all the cheese over the vegetables.
 
Return to the oven for 5 minutes then serve!