Warm Pesto Roast Vegetables

Submitted by English_Rose

"A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 parsnips, sliced
• 2 red onions, sliced
• 2 red peppers, sliced
• 1 butternut squash, sliced
• 2 tablespoons olive oil
• 4 tablespoons basil pesto
• 3 1⁄2 ounces spinach leaves
• 2 tablespoons pine nuts, toasted (optional)
• 1 garlic clove, crushed

directions

1. Heat oven to 450°F Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer.
2. Roast for 30 mins until golden and soft.
3. Allow to cool slightly, then tip into a large bowl.
4. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.