1 pumpkin (about 600-700g/1lb 5oz - 1lb 9oz in weight) Peeled, seeded and diced
1 eggplant, diced
1 large zucchini, diced
4 tomatoes, diced
6 tbsp olive oil
1 large sprig fresh sage
1 tbsp balsamic or sherry vinegar
200g Lactose free cheese
Serves - 4
Scatter the pumpkin in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together.
Strip the sage leaves from the stem and roughly chop – you should have about 2 tbsps.
Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
Meanwhile, toss the remaining vegetables with the remaining oil.
Remove the roasting tin from the oven and push the partly cooked pumpkin to the side.
Put the vegetables flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the lactose free cheese. Toss lightly so the cheese melts a little and serve.
Recipe adapted from: Good Food