Roasted vegetables not only taste fantastic they look colourful and appealing too... Jazz them up into a main meal by crumbling some cheese over ... Then you just need a hunk of fresh bread to mop all those wonderful juices up!

Preheat the oven to 400F/200C/Gas mark 6. Trim and deseed the peppers and cut the flesh into chunks.

Place in a large bowl with the courgettes, sweet potato, baby carrots, red onion and celery.

Drizzle the balsamic vinegar and olive oil over and a little seasoning. Using clean hands toss the mixture well so all the vegetables get a coating of the oil and vinegar.

Spread out into a large roasting tin and place the rosemary sprigs over the top.

Roast for 30 minutes, tossing half way through.

Carefully remove the tin from the oven, pick the rosemary off and randomly crumble all the Cheese over the vegetables.

Return to the oven for 5 minutes then serve hot.