Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter.
Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with ... just under half of the cheese sauce and very gently top with the remaining vegetable mixture.
Bring everything together. Spoon the cheese sauce on to the base of a large serving platter or on 4 plates, top with the roast vegetables, the crispy herbs and a drizzle of extra virgin olive oil.