Preheat the oven to 200 °C (180 °C fan). Cut the courgette, red onion, red pepper and yellow pepper into bite-sized pieces; leave the cherry tomatoes whole.
Toss the vegetables with olive oil, dried thyme, salt and ground pepper in a baking dish or on a tray. Spread everything out loosely so it roasts rather than steams.
Roast the vegetables in the oven at 200 °C for 20–25 minutes, until the peppers and onion are tender and the cherry tomatoes are starting to burst. Turn them once halfway through.
Crumble the sheep's cheese over the top and bake at 200 °C for another 5 minutes, until it's warm and lightly coloured at the edges. Season again with salt and ground pepper if needed.
Leave to rest for a few minutes before serving so the flavours can settle.
Good to know
Good food can be this simple. The vegetables turn sweet and juicy in the oven, and the sheep's cheese adds savouriness and a little creaminess.
Swaps
Sheep's cheese → goat's cheese (similar protein content, a little milder in flavour); sheep's cheese → firm tofu (a plant-based protein option if you'd rather avoid milk); courgette → aubergine (more fibre, stronger roasted flavour); cherry tomatoes → roasted squash (provides beta-carotene and makes the dish a little more substantial).
Allergens
Contains milk from the sheep's cheese. Usually well suited to children if seasoned moderately; during pregnancy, only use sheep's cheese made from pasteurised milk.
