1) Preheat the oven to 220C/425F/Gas 7. 2) Throw all of the vegetables, except the tomatoes, into a roasting tin and pour over the olive oil. Season with salt and black pepper. 3) Shake well to coat, top with the rosemary sprigs and then roast in the oven for 20 minutes. 4) Take the tray out of the oven, remove the rosemary sticks, scatter the tomatoes into the tray, top with the grated cheese and return to the oven to finish cooking for another 10 minutes or so.