Name: Warm pesto roast veg
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
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 nut toasted; 1 garlic clove crushed

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Warm pesto roast veg

Warm pesto roast veg

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.12 ratingsRate

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

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 nut

toasted
1 garlic clove

crushed

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Nutrition: per serving

kcal306
fat15g
saturates3g
carbs35g
sugars29g
fibre10g
protein10g
salt0.32g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, February 2008

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A star rating of 4.8 out of 5.12 ratings

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