Roasted Vegetables with Portabello, Pecans & Blue Cheese

Method

1. Place the mushrooms with no stem in a baking tray topped with the blue cheese. Splash with olive oil, add the white wine, the garlic, herbs & seasoning, cover with foil & bake approx 20mins on 200c.
2. Roast or bbq the seeded capsicum & bake the eggplant with plenty of olive oil.
3. Serve in bowl plates or a large platter with the vegetables down first & then the mushrooms, sprinkled with the pan juices, pecans & some broken parsley.