Roasted Vegetable Recipe with Blue Cheese Sauce

60 minutes


Roasted vegetables

  • 1 butternut squash, small
  • 2 red onions
  • 2 garlic bulbs, halved
  • 1 red pepper, large, cut into strips
  • 6 baby leeks
  • 6 baby courgettes
  • 6 baby corn
  • 2 baby aubergines, halved
  • tomatoes, a variety
  • 1 bunch of thyme, small
  • sea salt
  • freshly ground black pepper
  • olive oil

Stilton sauce

  • 50ml of whole milk
  • 100g of Stilton
  • 100g of double cream


Preheat the oven to 200°C/gas mark 6
Cut the squash in half and scoop out and discard the seeds. Cut each half into 2cm wedges. Remove the red onions skins and cut into wedges. Leave the garlic bulbs in their skins and cut them in half horizontally
Oil an extra large roasting tray and add the squash, red onions and garlic bulbs. Place them in the oven for 20 minutes
In the meantime prepare the rest of the vegetables. Halve and deseed the pepper, then cut each half into strips. Wash and trim the baby leeks, baby courgettes and baby corn. Top and tail the baby aubergines and clean the tomatoes
Remove the tray from the oven and add the remaining vegetables, along with half of the fresh thyme. Season to taste in salt and pepper and coat well with olive oil
Bake for another 20–25 minutes until the vegetables are golden, softened and cooked through
Meanwhile, make the Stilton sauce. Add the milk, cheese and double cream to a pan. Cook over a low heat until the cheese has melted completely and the sauce thickens slightly
Divide the roasted vegetables between plates, drizzle over the Stilton sauce and serve