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Oven roasted vegetables with pesto

Tasty evening meal..serve with a green salad with toasted seeds.

Posted by: Rhona
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

2

Courses etc.

Main Courses
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
1x 375g chilled shortcrust pastry sheet
1 leek

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3 cloves garlic More products
1 small onion More products
1 small red pepper

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1 small yellow pepper More products
olive oil for drizzling More products
few sprigs fresh rosemary (dried can be used)

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2 tbsp pesto

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat oven to 200 deg cel, gas 6.
  • To roast vegetables, cut into chunks and lay on a baking tray drizzle with olive oil, you do not need to peel the garlic.
  • Place in a preheated oven and cook until tender.
  • Allow to cool.
  • Unroll the pastry sheet onto a lined baking sheet.
  • Spread the base with pesto leaving a 2-3 cm border all the way around.
  • Scatter the roasted vegetables over the pesto, making sure they are all roughly of even size.
  • Brush pastry border with egg wash and fold the edges to contain the filling.
  • Place in a preheated oven for 15-18 mins until border is golden brown.
  • Serve immediately.

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