Warm pesto roast veg

Warm pesto roast veg

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
306
protein
10g
carbs
35g
fat
15g
saturates
3g
fibre
10g
sugar
29g
salt
0.32g

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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Method

  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.

Recipe from Good Food magazine, February 2008

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Comments

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workingmum's picture

I agree with Jacqueline - I think the recipe should have stated that you would need to buy vegetarian pesto in order to be a vegetarian recipe (most recipes do state to use a vegetarian alternative when parmesan is used, so I think the same rule should apply when listing pesto)

thebigd17's picture
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Hey Jacqueline, you can buy veggie and vegan pesto so of course you could substitute to suit your dietary needs. dish was delicious

fluffyjacq's picture

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.

shelby1982's picture
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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!

passiflora's picture
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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.

laureana's picture
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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!

karakavanagh's picture
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nice change to the usual roast veg

kd1838's picture
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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

eleanormayo's picture
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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.

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

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

renomate's picture
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This is a great warm winter salad, goes well on top of ciabatta.

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