Warm Pesto Roast Veg
This vibrant and flavorsome roasted vegetable salad is a delightful mix of sweet butternut squash, earthy parsnips, tangy red peppers, and onions, all roasted to golden perfection. Tossed with fragrant basil pesto, crunchy pine nuts, and fresh spinach leaves, this dish is a celebration of colors and textures. It's a satisfying and nutritious way to enjoy a variety of seasonal vegetables in one delicious bowl. Perfect for a light lunch or a colorful side dish at your next meal.
— Constant Cookbook
Ingredients
- 3 parsnips , sliced
- 2 red onions , sliced
- 2 red peppers , sliced
- 1 small butternut squash , sliced
- 2 tbsp olive or sunflower oil
- 4 tbsp basil pesto (you can find it in the chiller cabinet)
- 100g salad spinach leaves
- 2 tbsp pine nuts , toasted
- 1 garlic clove , crushed
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 306 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.32 milligram of sodium
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