Mixed roasted vegetables with blue cheese sauce

Name: Mixed roasted vegetables with blue cheese sauce
Total time: 1 h
Ingredients: 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; 50ml of whole milk; 100g of Stilton; 100g of double cream

by Rosana McPhee

Item 1 of 1

Side
easy
6
60 minutes

★ ★ ★ ★ ★

Not yet rated

Rosana McPhee serves up her roasted vegetable recipe with a difference. A medley of summery vegetables is paired with a rich Stilton sauce to add depth to all of these vibrant, summery flavours. This hearty dish serves six as a side, or four as a main course with a wedge of buttered bread to mop up the roasting juices.

First published in 2016

discover more:

Pinot Noir grapes, originally from Burgundy, are the only red grape variety authorised for use in Alsace. Principally used in the production of light and fruity wines, Alsace Pinot Noir is a light, dry and fresh wine, delicately fruity and best served slightly cooled. It's a very versatile addition to picnics featuring charcuterie, grilled meats and salads.

A complex and balanced wine, Alsace Pinot Noir is a great match for red meat and game. It also pairs well with white meat and poultry, sharp cheeses and fish due to its mellow tannins.

Middle Eastern, Moroccan and vegetarian dishes are an excellent pairing for these wines, as well as rich chocolate desserts, or desserts containing red fruits.

Here it's paired with a colourful vegetable dish and strong blue cheese sauce made of Stilton. If using a milder blue cheese, an Alsatian Pinot Gris would make a good match instead.

Ingredients

Metric

Imperial

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

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

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

First published in 2016

DISCOVER MORE:

Rosana McPhee

Brazilian food and travel blogger, living in London.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod