Pesto Roast Vegetables with Creamy Organic Dip

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

INSTRUCTIONS 

  1. Preheat oven to 200°C/180°C fan
  2. Add the peppers, aubergine, courgettes & red onions to a roasting tin, toss with olive oil and season well
  3. Put in the oven and cook for 20-30 minutes until tender and beginning to char
  4. Add the cherry tomatoes for the last 10 minutes of cooking
  5. Once cooked, toss the vegetables with approx. 1/2 jar Sacla' Organic Basil Pesto and transfer to a serving dish
  6. Whilst the vegetables are cooking, spoon the vegan cream cheese into a bowl and swirl in 2 tbsps of Pesto
  7. Using two dessert spoons, shape into ovals and place on top of the vegetables to serve