Name: Roasted vegetables and fennel with rocket pesto
Cook time: 40 min
Yield: 6
Ingredients: 350g butternut, cut into chunks; 1 red pepper, seeded and cut into chunks; 6 baby marrows, cut into chunks; 2 red onions, cut into chunks; 2 aubergines, cut into chunks; 3 fennel stalks, cut into chunks; 45ml (3 tbsp) olive/avocado oil; salt and freshly ground black pepper, to taste; PESTO; 125g fresh rocket, roughly chopped; 2 garlic cloves, finely chopped; 50g walnuts, roughly chopped; 50g Parmesan, freshly grated; salt and freshly ground pepper, to taste; 80ml (1/2 cup) olive/avocado oil

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Roasted vegetables and fennel with rocket pesto

Serves: 6

Cooking Time: 40 minutes

Ingredients

350g butternut, cut into chunks
1 red pepper, seeded and cut into chunks
6 baby marrows, cut into chunks
2 red onions, cut into chunks
2 aubergines, cut into chunks
3 fennel stalks, cut into chunks
45ml (3 tbsp) olive/avocado oil
salt and freshly ground black pepper, to taste
PESTO
125g fresh rocket, roughly chopped
2 garlic cloves, finely chopped
50g walnuts, roughly chopped
50g Parmesan, freshly grated
salt and freshly ground pepper, to taste
80ml (1/2 cup) olive/avocado oil

Instructions

Preheat the oven to 180°C.

Spread all the vegetables on a baking tray, drizzle with the oil and season well. Bake until golden and cooked through, about 15 – 20 minutes.

To make the pesto, place the rocket, garlic, walnuts and Parmesan in a food processor and season. Blend until the mixture is smooth. Gradually pour in the oil, blending contionuously until well combined. Place the pesto in a sterilised jar, pour a little extra oil over the top and seal. Refrigerate until ready to use. (The pesto will keep for up to a month in a well-sealed jar in the fridge.)

Serve the vegetables hot, drizzled with the pesto.