Roasted vegetables and fennel with rocket pesto

May 5, 2015 (Last Updated: January 11, 2019)

Roasted vegetables and fennel with rocket pesto

Serves: 6
Cooking Time: 40 minutes


  • 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
  • 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



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.

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