To prepare the herb oil, blend the aromatic herbs with the extra virgin olive oil using a blender. Then filter it with a sieve and set aside. Clean the vegetables and cut the pumpkin into slices. Cut the beetroots into wedges and the broccoli into florets. Blanch the broccoli for 5 minutes in boiling water and then transfer them to a baking dish together with the pumpkin and beetroots. Season with extra virgin olive oil, salt and pepper at 200° for 30 minutes. Transfer the vegetables to the serving dish. Take a Provolone Piccante shape. Cut a Provolone Piccante shape into two pieces and grate it directly on the vegetables. Season with the herb oil, seeds and fresh sprouts.