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VL issue 47 print 300dpi

Mediterranean Roasted Vegetables with Tomato Pesto

 

IngredientsMediterranean Roasted Vegetables with Tomato Pesto

  • 2 courgettes
  • 1 aubergine
  • 2 red onions, peeled
  • 1 bulb fennel, top removed
  • 1 red pepper, deseeded
  • 1 green pepper, deseeded
  • 3 cloves garlic, peeled and crushed
  • 1 tbsp. olive oil
  • 1 tsp dried oregano
  • 1 tbsp. Sacla’ Reduced Fat Tomato Pesto
  • 1 tsp. reduced salt bouillon
  • Black pepper

 

Method

  1. Heat the oven to 180°C.
  2. Chop up all the vegetables into bite size pieces.
  3. Place in a bowl with the garlic, olive oil, oregano, Pesto, bouillon and black pepper.
  4. Mix well so that all the vegetables are covered in the oil.
  5. Place in a baking tray and roast at for 30 minutes, until all the vegetables are cooked through and slightly charred.

Recipe and Images Courtesy of Sacla’ Italia 

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