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Warm pesto roast veg

Ingredients

  1. Step 1 3 parsnips , sliced
  2. Step 2 2 red onions , sliced
  3. Step 3 2 red peppers , sliced
  4. Step 4 1 small butternut squash , sliced
  5. Step 5 2 tbsp olive or sunflower oil
  6. Step 6 4 tbsp basil pesto (you can find it in the chiller cabinet)
  7. Step 7 100g salad spinach leaves
  8. Step 8 2 tbsp pine nut , toasted
  9. Step 9 1 garlic clove , crushed
Warm pesto roast veg
Calories: 306 Carbohydrate: 35 g Protein: 10 g Fat: 15 g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 4

TAGS

Dinner Side Dish Snack Supper Vegetable Italian Josh Eagleton 30-60 minute 4 serving 400 kcal or less 5-a-day Butternut squash Good Food Main Make Ahead Pesto Pine nut Pine nut Red onion Red onion Red pepper Red pepper Roasted veg spinach Vegetarian Veggie

Directions

  1. Step 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. Step 2 Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.