• 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

    1

    Preheat the oven to 180°C.

    2

    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.

    3

    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.)

    4

    Serve the vegetables hot, drizzled with the pesto.

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