Salad of roasted vegetables with cherry tomato

Preheat the oven to 200 ° C. Place the cut vegetables in an oven dish or roasting tray. Sprinkle with freshly ground pepper and salt.

Sprinkle with 5 tablespoons of olive oil. Season everything well and toast the vegetables in the middle of the oven for 35 minutes. Change every 10 minutes.

Cross the Christmas and put them on the vegetables for the last 15 minutes.

Mix the rest of the olive oil with vinegar and pesto.

Let the roasted vegetables from the oven cool for 5-10 minutes. Spoon the dressing over and serve with blocks of gorgonzola.