Roasted rainbow veg and tomato pesto

When spring and summer are just around the corner it’s time to start mirroring the vibrant days with a rainbow of vegetables that are coming into season. Many vegetables contain natural sugars and when roasted, develop a natural sweet flavour that are a perfect accompaniment to many meats and fishes

Ingredients

Rainbow veg

  • roasted rainbow veg
  • 2 courgettes roughly chopped
  • 1 large red onion peeled and chopped into large chunks
  • 2 raw beetroot peeled and chopped into large chunks
  • 1 large sweet potato peeled and chopped into large chunks
  • 1 red pepper – deseeded and chopped into large chunks
  • 1 green pepper – deseeded and chopped into large chunks

Tomato pesto

  • 6 cloves of garlic unpeeled
  • Quarter of a cup of rapeseed oil or olive oil
  • Sea salt and pepper
  • Handful of fresh basil
  • tomato pesto
  • 50g parmesan
  • 140g sundried tomatoes with oil
  • 3 anchovy fillets
  • 1 clove of garlic peeled
  • Pinch of sea salt
  • Squeeze of lemon juice
  • Extra olive oil

 

Method:

For the veg

  • Pre-heat the oven to 180 degrees
  • Add all the veg to a large roasting tin, including the unpeeled garlic cloves
  • Add the oil and a generous scattering of salt and pepper. Coat all veg with the oil
  • Roast in the oven for 35-40 minutes – taking out to stir half way through
  • Pop the garlic out of the skins and stir into the veg
  • Tear up pieces of the basil and add to the veg and mix

Tomato pesto

  • Put tomatoes in oil, anchovies, parmesan, squeeze of lemon and pinch of sea salt to a blender and mix until combined
  • Add some extra oil to create a thick but runny pesto consistency
  • Serve on top of the roasted rainbow veg
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