fresh rosemary or thyme sprigsto garnish, optional
Preheat the oven to 400°F. Place a rack in the upper third of the oven, and another in the lower third.
In a small container or bowl mix together the olive oil, balsamic vinegar, rosemary and thyme. Divide all of the vegetables evenly between two rimmed baking sheets. Drizzle over the olive oil mixture and use your hands to toss so that the vegetables get evenly coated (you can use a spoon, but hands are faster and more effective). Spread the vegetables out in the pans so they are in a single layer. Season with salt and pepper.
Roast for about 40 to 50 minutes, until the vegetables are lightly browned in spots and tender. Switch the pans halfway through the roasting.
While the vegetables are roasting, slice the blue cheese and break each slice into a few large flat pieces (this will happen partly on its own).
As soon as the vegetables are cooked, remove the baking sheets from the oven (leave the oven on) and distribute the pieces of blue cheese over the hot vegetables. Place the pans back in the oven for 3 to 6 minutes. The cheese will soften and melt slightly. Transfer the vegetables onto a large serving platter. Season with extra salt and pepper if needed. Garnish with the rosemary or thyme sprigs if desired.
This post has been sponsored by Roth cheese. All the opinions expressed are my very own.