Warm pesto roast veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
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.
