Pesto roasted vegetables
Average rating:
Pesto gives a wonderfully rich texture to this quick veggie side dish - and adds an Italian flavour to Sunday lunch
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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.
- 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.
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.
Your rating
Average rating:
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Your comments
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alison, posted 1 year 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!!
