Roast veg-and-cheese bake with anchovy-buttered greens

• 800 g Woolworths Chunky Roasting Vegetables 
• 8 garlic cloves 
• 2 sprigs rosemary 
• 3 T olive oil 
• Salt, to taste 
• 2 cups cream 
• 120 g Woolworths Sundried Tomato Quarters, drained 
• 150 g Woolworths Italian Gorgonzola 
• Lemon juice, for serving 

For the anchovy-buttered greens: 

• 2 T garlic 
• 10 anchovies, chopped 
• 150 g butter, softened 
• fresh parsley
• 350 g green beans, blanched 
• 100 g asparagus, blanched 
• 350 g mangetout, blanched 
• 75 g Parmesan, grated 
• Sea salt and freshly ground black pepper, to serve

1. Preheat the oven to 180° 
2. Place the vegetables, garlic and rosemary in a baking dish, drizzle with olive oil and season with salt. Roast for 20 minutes. Add the cream, sundried tomatoes and Gorgonzola and bake for a further 15 minutes.
3. To make the anchovy-buttered greens, finely chop the garlic and anchovies. Mix with the butter and parsley and fry over low heat until melted and fragrant. Add the blanched vegetables and stir gently until coated. Sprinkle with Parmesan. Season well and finish with a squeeze of lemon juice. 
4. Serve with the roasted vegetable bake.