1 large red onion, peeled and cut into thin wedges
1 red and 1 yellow pepper
2 tomatoes, deseeded
2 garlic cloves, crushed
2 tbs olive oil
Salt and freshly ground black pepper
For the topping:
1 tub of 175g Applewood Spreadable
3 tbsp. breadcrumbs
1 tbsp. fresh mixed herbs, chopped
1 Pre-heat the oven to 200°C, 180°C fan, gas mark 6.
2 Cut the courgette, peppers and tomatoes into evenly sized chunks. Put the prepared vegetables into a large bowl with the onion wedges, garlic and olive oil, season generously and mix well.
3 Tip the vegetables into an ovenproof dish, cover tightly with foil and bake in the pre-heated oven for 10-15 minutes, or until the vegetables begin to soften.
4 Remove the foil and return the vegetables back to the oven for another 5 minutes, while you prepare the topping.
5 Heat the Applewood spreadable in a small pan over a low heat, stirring occasionally as the cheese melts. Once melted, pour over the roasted vegetables, sprinkle with the breadcrumbs and herbs and return to the oven for 5 minutes before serving.