Our Favourite Recipes
Mediterranean Roasted Vegetables with Tomato Pesto
This vegan recipe brings southern Italian flavours to a low-fat lunch or supper. Aubergines, fennel and peppers roast down with Sacla’ Sun-Dried Tomato Pesto into a sweetly-fragrant jumble that's unique with every mouthful.
- 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