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A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
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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