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
(about 2 1/2 medium)
5 oz. (150 g) red onions, ideally
Tropea (around 2 tiny)
7 oz. (200 g) zucchini
(about 1 medium)
4 oz. (120 g) tomatoes
(about 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 to Tuscany),
As well as much more for drizzling
Salt to taste
New basil leaves to taste, 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 a bowl with the olive oil, a pinch of salt,
And the basil. Make it possible for them marinate for at small 1 hour.

Grate or thinly shave the Pecorino. Organize the greens on a
Serving plate. Sprinkle the cheese previously mentioned the top. Drizzle with olive
Oil and garnish with fresh new basil leaves, if most popular.