Roasted Vegetable Medley with Parmesan

A delightful blend of roasted pumpkin, carrots, and fresh tomatoes, all topped with a generous sprinkle of Parmesan cheese. This dish is perfect as a side or a light main course, bringing out the natural sweetness of the vegetables.

Steps

1. Preheat your oven to 200°C (400°F). 2. In a bowl, combine the diced pumpkin, sliced carrots, and halved tomatoes. 3. Drizzle the olive oil over the vegetables and season with salt and pepper. Toss until well coated. 4. Spread the vegetables evenly on a baking sheet lined with parchment paper. 5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. 6. Remove from the oven, and while still hot, sprinkle the grated Parmesan cheese over the top. 7. Garnish with fresh basil if desired and serve warm.

100g pumpkin, diced 100g carrots, sliced 100g tomatoes, halved 30g Parmesan cheese, grated 2 tablespoons olive oil Salt and pepper to taste Fresh basil for garnish (optional)