Pesto roasted vegetables
Cooking time:(may need an extra 10 mins)
It's so easy to cook roasted vegetables. This recipe takes this method to the next level by adding delicious pesto to the mix. Pesto gives a wonderfully rich texture to this quick veggie side dish - and adds an Italian flavour to Sunday lunch. This simple recipe serves 4 people and will take only 30 mins to cook in the oven. Toss freshly prepared courgette, pepper, leek and aubergine in delicious basil and enjoy with chicken, fish or a nice cut of steak.
- 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
You can use any combination of vegetables for this dish: fennel, red onion and mushrooms all taste great, too.
- 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.
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.