Warm pesto roast veg

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Good Food

5 ratings

Recipe by Good Food

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1. Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
2. Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

Tip

You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad.

Per serving

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

Latest comments and suggestions

• 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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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, salt 0.32 g

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