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Mediterranean Roasted Vegetables with Tomato Pesto

Mediterranean Roasted Vegetables with Tomato Pesto

By Sacla'
These roasted vegetables make a great side for any meal. They are incredibly healthy and have the added benefit of being vegan. 
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 2 courgettes
  • 1 aubergine
  • 1 tsp of dried oregano
  • 2 red onions, peeled
  • 1 bulb of fennel, top removed
  • 2 peppers, 1 red and 1 green (deseeded)
  • 3 cloves of garlic, peeled and crushed
  • 1 tbsp of olive oil
  • 1 tbsp of sacla' reduced fat tomato pesto
  • 1 tsp of reduced salt bouillon

Method

5 steps

  1. Step 1

    Heat the oven to 180°C.

  2. Step 2

    Chop up all the vegetables into bite size pieces.

  3. Step 3

    Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and season with black pepper.

  4. Step 4

    Mix well so that all the vegetables are covered in the oil.

  5. Step 5

    Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred.