Roasted Vegetable Recipe with Blue Cheese Sauce
Rosana serves her vibrant roasted vegetable recipe with a rich Stilton sauce to add a pleasing tang to these light, summery flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Spatula
- Plate
- Serving platter
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
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