Pesto Roasted Vegetables with Vegan Cream Cheese

On the table in 40mins

Serves 4

vegan

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' Vegan Basil Pesto

Method

  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. ¼ jar Sacla’ Vegan 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 approx. ½ jar Sacla’ Vegan Pesto
  7. Using two dessert spoons, shape into ovals and place on top of the vegetables to serve

Made with...

Sacla' Vegan Basil Pesto 190g
£2.60

Free-from dairy, wheat, and gluten, but still full of flavour. Just like our Classic Basil Pesto, this recipe has that authentic taste and texture. Instead of removing ingredients, we’ve used...

buy now

Roasted Vegetable and Aubergine Pesto Wrap with Halloumi

Make it

Mediterranean Roasted Vegetables with Tomato Pesto

Make it

Roasted Mediterranean Vegetable Tart with Sun-Dried Tomato Pesto

Make it

Pea, Asparagus and Pesto Pizza

Make it