Mediterranean Roasted Vegetables with Tomato Pesto

Name: Mediterranean Roasted Vegetables with Tomato Pesto
Prep time: PT10 M
Cook time: PT40 M
Yield: 3
Ingredients: 2 courgettes1 aubergine2 red onions, peeled1 bulb fennel, top removed1 red pepper, deseeded1 green pepper, deseeded3 cloves garlic, peeled and crushed1 tbsp. olive oil1 tsp dried oregano1 tbsp. Sacla’ Reduced Fat Tomato Pesto1 tsp. reduced salt bouillonBlack pepper to taste

On the table in 40 mins

Serves 3

vegetarian

Ingredients

2 courgettes
1 aubergine
2 red onions, peeled
1 bulb fennel, top removed
1 red pepper, deseeded
1 green pepper, 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
Black pepper to taste

Method

Heat the oven to 180°C
Chop up all the vegetables into bite size pieces
Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and black pepper
Mix well so that all the vegetables are covered in the oil
Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred