Roasted Vegetables with Gorgonzola and Parma Ham

Ingredients

• 1 small aubergine, cut into chunks
• 1 onion, sliced into wedges
• 1 small butternut squash, peeled, deseeded and cut into chunks
• 1 bulb fennel, sliced
• 2 peppers, deseeded and cut into chunks
• 250g (9oz) baby carrots, scrubbed
• 4 tbsp olive oil
• Salt and freshly ground black pepper
• 2-3 sprigs fresh rosemary or thyme
• 225g (8oz) Gorgonzola cheese
• 12 slices Parma Ham