Mediterranean Roasted Vegetables with Tomato Pesto
By Sacla'
Published on 24 April 2022
These
roasted vegetables make a great side for any meal. They are incredibly healthy
and have the added benefit of being vegan. Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 1
Heat the oven to 180°C.Step 2
Chop up all the vegetables into bite size pieces.Step 3
Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and season with black pepper.Step 4
Mix well so that all the vegetables are covered in the oil.Step 5
Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred.