Mediterranean Roasted Vegetables

Ingredients:
1 yellow paprika, cored and quartered
1 red paprika, cored and quartered
1 zucchini, sliced
2 carrots, peeled and cut in sticks
3 tomatoes, thickly sliced
Extra virgin olive oil
2 tbs pine nuts, toasted
100 gr Pecorino cheese
Salt and pepper

• Preheat the oven to 220˚C. Line a baking sheets with parchment paper.
• Spread out the vegetables in a baking sheets and brush each lightly with olive oil. Roast them for about 20 minutes or just until the skins on the peppers have begun to blister.
• Transfer the roasted vegetables to a large serving platter, season with salt and pepper. As the vegetables cool sprinkle them with olive oil. When the vegetables are at room temperature, sprinkle the pine nuts and using a vegetable peeler, shave the Pecorino over the vegetables.