Warm pesto roast veg

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• Nicola

  28 January 2008

  Nicola rated and commented on this recipe

  

  This is a great warm winter salad, goes well on top of ciabatta.

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• Suhasini

  01 February 2008

  Suhasini rated and commented on this recipe

  

  Loved this salad, perfect for a cold day. This will definitely be a regular in our house.

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• Pewtersfood

  25 February 2008

  Pewtersfood rated and commented on this recipe

  

  I adored this - took all the parsnips (!) yet still my guy was 'picking'.Never had pesto before - scrummy

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• Belkey

  11 February 2009

  Belkey rated and commented on this recipe

  

  We had this last night and it was really yummy. I used the vegetables I had in the house, so substituted the parsnips and squash for carrots, jerusalem artichokes & celery and served with cous cous.

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• Yummy-yummy

  02 March 2009

  Yummy-yummy rated and commented on this recipe

  

  Did a very basic version with only parsnips, peppers, onions, garlic and pesto and it still was pretty tasty. Served with some haddock ishcakes. Yummy

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• SUGARPUFF

  24 November 2009

  SUGARPUFF rated and commented on this recipe

  

  nice change to the usual roast veg

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• laureana

  27 April 2010

  laureana rated and commented on this recipe

  

  i didnt have any butternut squash or pine nuts-but OMG this was absolutly delicious! i served it for a buffet style dinner, will be making this regularly now-gorgeous!

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• Angela

  23 August 2010

  Angela rated and commented on this recipe

  

  I loved this served warm and will be making it regularly. I used pesto from a farmers' market and with the toasted pine nuts it was delicious, and looked really colourful.

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• Shegoon

  08 June 2011

  Shegoon rated and commented on this recipe

  

  This is beautiful. We serve it with the "soy glazed tuna steak" recipe (also try substituting the tuna with rump steak) and it is officially both mine and my partner's favourite recipe!

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

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• D

  01 February 2012

  D rated and commented on this recipe

  

  Hey Jacqueline, you can buy veggie and vegan pesto so of course you could substitute to suit your dietary needs. dish was delicious

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http://www.bbcgoodfood.com/recipes/5166/

http://www.bbcgoodfood.com/recipes/5166/

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Ingredients

• 3 parsnips , sliced
• 2 red onions , sliced
• 2 red peppers , sliced
• 1 small butternut squash , sliced
• 2 tbsp olive or sunflower oil
• 4 tbsp basil pesto (you can find it in the chiller cabinet)
• 100g salad spinach leaves
• 2 tbsp pine nuts , toasted
• 1 garlic clove , crushed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

High in fibre, 5 of 5-a-day

Ingredients

• 3 parsnips , sliced
• 2 red onions , sliced
• 2 red peppers , sliced
• 1 small butternut squash , sliced
• 2 tbsp olive or sunflower oil
• 4 tbsp basil pesto (you can find it in the chiller cabinet)
• 100g salad spinach leaves
• 2 tbsp pine nuts , toasted
• 1 garlic clove , crushed

Per serving

306 kcalories, protein 10g, carbohydrate 35g, fat 15 g, saturated fat 3g, fibre 10g, sugar 29g, salt 0.32 g

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