Name: Warm pesto roast veg
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
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 nut toasted; 1 garlic clove crushed

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 nut
toasted
1 garlic clove
crushed

Method

step 1
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.
step 2
Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

Good Food team

Warm pesto roast veg

Method

step 1

step 2

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Ingredients

Nutrition

Method

step 1

step 2

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