Ingredients
- 2 large Courgettes, cut into 3cm-chunks
- 2 Red peppers, cut into 3cm-chunks
- 1 Aubergine, cut into 3cm-chunks
- 1 Red onion, thickly sliced
- 3 tbsp Olive oil
- Salt
- Black pepper
- 1 pot or 2 tbsp Sacla’ Free From Basil Pesto
- 50g Wild rocket leaves
Method
- Preheat oven to 180°C/350°F/Gas mark 4
- Toss all the vegetables with oil in a large roasting tray, season
- Roast for 30-40 minutes, turning once or twice, until sweet and caramelised
- Remove from the oven, and mix with Sacla’ Pesto, while they’re still hot
- For warm salad, toss rocket through so it wilts slightly
- For cold salad, wait until vegetables have cooled before adding the rocket
Recipe and Images Courtesy of Sacla’
