Pesto Roast Vegetables with Creamy Organic Dip

Name: Pesto Roast Vegetables with Creamy Organic Dip
Prep time: THMS
Cook time: THMS
Ingredients: 3 mixed peppers, chopped into bite-sized pieces; 1 large aubergine, chopped into bite-sized pieces; 3 courgettes, chopped into bite-sized pieces; 2 red onions, roughly chopped; Salt & black pepper to taste; 1 tbsp. olive oil; 250g cherry tomatoes, halved; 150g vegan cream cheese; 1 jar Sacla' Organic Basil Pesto

Here's a nice easy vegan recipe that doesn't skimp on flavour… Simply roast the vegetables until soft, then stir through half a jar of our fragrant Vegan Basil Pesto. Add the rest to your favourite vegan cream cheese to make a gorgeous herby dip.

Cook Time

40 mins

Serves

Ingredients

3 mixed peppers, chopped into bite-sized pieces
1 large aubergine, chopped into bite-sized pieces
3 courgettes, chopped into bite-sized pieces
2 red onions, roughly chopped
Salt & black pepper to taste
1 tbsp. olive oil
250g cherry tomatoes, halved
150g vegan cream cheese
1 jar Sacla' Organic Basil Pesto

Recipe products

How to make the recipe

Step 1

Preheat oven to 200°C/180°C fan

Step 2

Add the peppers, aubergine, courgettes & red onions to a roasting tin, toss with olive oil and season well

Step 3

Put in the oven and cook for 20-30 minutes until tender and beginning to char

Step 4

Add the cherry tomatoes for the last 10 minutes of cooking

Step 5

Once cooked, toss the vegetables with approx. 1/2 jar Sacla' Organic Basil Pesto and transfer to a serving dish

Step 6

Whilst the vegetables are cooking, spoon the vegan cream cheese into a bowl and swirl in 2 tbsps of Pesto

Step 7

Using two dessert spoons, shape into ovals and place on top of the vegetables to serve