Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Mediterranean Roasted Vegetables with…
Mediterranean Roasted Vegetables with Tomato Pesto

Mediterranean Roasted Vegetables with Tomato Pesto

Brought to you by: Sacla'
    4 serving

Prep time:

Cook time:

Serves: 4

These roasted vegetables make a great side for any meal. They are incredibly healthy and have the added benefit of being vegan. 
Share recipe


  • 2 courgettes
  • 1 aubergine
  • 2 red onions, peeled
  • 1 bulb fennel, top removed
  • 2 peppers, 1 red and 1 green (deseeded)
  • 3 cloves garlic, peeled and crushed
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tbsp Sacla' Reduced Fat Tomato Pesto
  • 1 tsp reduced salt bouillon


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.

Shop the ingredients

You might like