ROASTED VEGETABLE MEDLEY WITH PECORINO TOSCANO

ROASTED VEGETABLE MEDLEY WITH PECORINO TOSCANO
mosaico di verdure con pecorino toscano

Cut the eggplant, carrots, onions, and zucchini. Minimize the tomato
into wedges.
8 oz. (250 g) eggplant
(regarding 1/2 medium)
6 oz. (160 g) carrots
(concerning 2 1/2 medium)
5 oz. (150 g) pink onions, ideally
Tropea (around 2 tiny)
7 oz. (200 g) zucchini
(concerning 1 medium)
4 oz. (120 g) tomatoes
(with regards to 1 medium)
7 oz. (200 g) yellow bell peppers
(in excess of 2 medium)
7 oz. (200 g) purple bell peppers
(regarding 2 medium)
3 1/2 tbsp. (50 ml) further-virgin
olive oil (ideally towards Tuscany),
as well as much more for drizzling
Salt to style
New basil leaves to flavor, torn
4 oz. (100 g) Pecorino cheese
(ideally versus Tuscany)

grill the sliced veggies and the complete bell peppers. Peel the
peppers and slice lengthwise into strips (discarding seeds and ribs).
Point all the veggies in just a bowl with the olive oil, a pinch of salt,
and the basil. Make it possible for them marinate for at minimal 1 hour.

Grate or thinly shave the Pecorino. Organize the greens upon a
serving plate. Sprinkle the cheese previously mentioned the supreme. Drizzle with olive
oil and garnish with fresh new basil leaves, if most popular.