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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
  • Serves 4
  • Easy
  • Calories 306
  • Carbohydrates 35
  • Saturated Fat 3
  • Sugar 29
  • Protein 10
  • Fat 15
  • Fibre 10
  • Salt 0.32

Nutrition per serving

  • Calories 306
  • Carbohydrates 35
  • Saturated Fat 3
  • Sugar 29
  • Protein 10
  • Fat 15
  • Fibre 10
  • Salt 0.32

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

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

  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.

  2. 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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