Roasted Basil Pesto Vegetables |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is such a versatile dish that I love to make at dinner parties or a braai. Vegetables have never tasted so good. When I have any leftover vegetables, I cook some pasta, fry some bacon, add the Vegetables and parmesan cheese, and voila! A lovely dish for supper. I buy pesto ready made, and then you have a dish in no time. Suitable for vegetarians. Ingredients:
150 g courgettes |
150 g yellow pattypan squash |
100 g baby corn |
150 g button mushrooms |
1/2 red pepper |
1/2 green pepper |
1/2 yellow pepper |
5 baby onions, peeled |
75 g basil pesto |
olive oil |
salt and pepper |
feta cheese (optional) |
cherry tomatoes (optional) |
olive (optional) |
Directions:
1. Heat oven to 200°C.
2. Cut vegetables into medium bite size.
3. Place all the ingredients in a roasting pan, except feta, olives and cherry tomatoes and basil pesto.
4. Sprinkle with olive oil, season with salt and roast in oven for approximately 20min.
5. Do not overcook your veggies. You still want them crunchy.
6. Remove from oven and stir in Basil pesto.
7. Place in a nice serving dish, garnish with feta, olives and cherry tomatoes.
8. Can be eaten piping hot or warm.
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