Pesto Roast Vegetables with Creamy Vegan Dip

On the table in 40mins

Serves 4



  • 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


  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

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