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Warm pesto roast veg

By Good Food

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

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 306
fat 15g
saturates 3g
carbs 35g
sugars 29g
fibre 10g
protein 10g
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

Tip

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.

Method

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.
Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.