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