Mediterranean Roasted Vegetables with Tomato Pesto

Name: Mediterranean Roasted Vegetables with Tomato Pesto
Prep time: THMS
Cook time: THMS
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’ Sun-Dried Tomato Pesto; 1 tsp. reduced salt bouillon; Black pepper to taste

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.

Cook Time

50 mins

Serves

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’ Sun-Dried Tomato Pesto
1 tsp. reduced salt bouillon
Black pepper to taste

How to make the recipe

Step 1

Heat the oven to 180¬∞C

Step 2

Chop up all the vegetables into bite size pieces

Step 3

Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and black pepper

Step 4

Mix well so that all the vegetables are covered in the oil

Step 5

Place in a baking tray and roast for 30 minutes, until all the vegetables are cooked through and slightly charred