Warm pesto roast veg
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
- Prep: 15 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 3 parsnips, sliced
- 2 red onions, sliced
- 2 red peppers, sliced
- 1 small butternut squash, sliced
- 2 tbsp olive or sunflower oil
- 4 tbsp basil pesto (you can find it in the chiller cabinet)
- 100g salad spinach leaves
- 2 tbsp pine nuts, toasted
- 1 garlic clove, crushed
Tip
You can roast halved and deseeded
squash with the skin on, if you like
– just scoop the flesh away from the skin with
a spoon and toss into the salad.
Method
-
Heat oven to 230C/fan 210C/gas 8. Rub the
sliced veg with the oil, garlic, salt and black
pepper, then place in a roasting tin in an even
layer. Roast for 30 mins until golden and soft.
-
Allow to cool slightly, then tip into a large
bowl. Mix with the basil pesto, spinach
leaves and toasted pine nuts, then serve.
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