Serves 4-6 as a side
Prep time: 15 mins | Cooking time: 30-40 mins
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
This is another of those recipes where you can add or take-away whichever vegetables you like!
If looking for a little bit of extra bite try topping with pine nuts and (if Kitniyot is not an issue because of your minhag or the time of year), pumpkin seeds.
Ingredients
- 2 Red, Yellow or Orange Bell Peppers, chopped into large chunks
- 2 Courgettes, sliced
- 10-12 Mushrooms, halved
- 1-2 onions, chopped into large pieces
- 1 Aubergine, sliced or cubed
- 10-12 cherry tomatoes
- Olive Oil
- Salt & Pepper
- Feta
- Homemade Pesto
Method
- Preheat your oven to 200℃ (180℃ Fan/350℉)
- Place all vegetables into a baking dish and drizzle with olive oil, salt, pepper and any other seasonings of your choice.
- Place in the oven and roast for 20 minutes, then carefully turn the vegetables.
- Bake for 20-25 minutes more, until tender and beginning to brown or char at the edges.
- Remove from the oven, allow to cool slightly and then mix with pesto.
- Stir into pasta or gnocchi or allow to cool fully, if serving as salad.
- Crumble on feta cheese.
Serving suggestion: When Pesach is over, these roasted pesto veggies also make a superb topper for pasta or gnocchi!
