Thinly slice all your vegetables, layer into an oven dish and drizzle over your extra virgin olive oil or ghee.
Pop in the oven and let your vegetables roast for 90 minutes.
Whilst your veg roast, in a pan, pour in your milk of choice (this recipe is using cashew milk) and slowly add 250g of your chosen cheese (this recipe is using Gruyère) whilst whisking gently to incorporate.
Now add your seasoning and dried mixed herbs.
Remove your roasted vegetables from the oven and add your sauce to the dish and mix gently.
Sprinkle your remaining cheese over the top of your bake and place under the grill for a few minutes to brown nicely and add a crispy topping.
