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Peel and cut the squash into bite-sized pieces.
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Place in a colander and sprinkle with salt to remove excess water.
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Leave for about ten minutes. * (This step is optional. It depends on if you want the extra juice for dipping bread into.)
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Dice all the vegetables into bite-sized pieces that are approximately the same size.
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Pile the vegetables into a baking dish.
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In a small bowl, whisk together the oil, wine, herbs, lemon, garlic, salt and pepper and mix into the veggies.
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Add the pecorino and mix thoroughly.
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Let sit for 30 minutes or refrigerate overnight. If you're in a hurry, you can skip letting them sit.