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Pesto roasted vegetables

Pesto roasted vegetables

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Pesto gives a wonderfully rich texture to this quick veggie side dish - and adds an Italian flavour to Sunday lunch

Serves: 4
Cooking time: 30 mins
(may need an extra 10 mins)

Ingredients

You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too.

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2 courgettes, thickly sliced
1 red and 1 yellow pepper, thickly sliced
1 leek, thickly sliced
1 aubergine, chopped
4tbsp basil or rocket pesto
2tbsp olive oil

Method

Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.

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Nutritional information per portion

Calories 193(kcal)
Fat 16.0g
Saturates 1.0g
Sugars 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Your comments

alison, posted 2 years ago

so quick and easy! perfect

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MARGARET WHITE, posted 2 years ago

Excellent Recipe! Especially the suggestion re the basil herb! Many thanks!!

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