Warm Pesto Roast Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. Ingredients:
3 parsnips, sliced |
2 red onions, sliced |
2 red peppers, sliced |
1 butternut squash, sliced |
2 tablespoons olive oil |
4 tablespoons basil pesto |
3 1/2 ounces spinach leaves |
2 tablespoons pine nuts, toasted (optional) |
1 garlic clove, crushed |
Directions:
1. Heat oven to 450°F Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
2. Roast for 30 mins until golden and soft.
3. Allow to cool slightly, then tip into a large bowl.
4. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
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