Roasted Mediterranean Veg with Tomato Pesto

If you’re looking for a great side dish these veggies are ideal! The mix of roast aubergines, peppers, courgettes and red onion with garlic, balsamic vinegar and a plum and sun-blushed tomato pesto is a dream, especially topped with the crunchy toasted almonds. I love these served with bowls of wild rice or quinoa for an easy supper or alongside lots of little bowls of hummus, babaganoush, tabbouleh, crusty rye bread and roasted sweet potato wedges for a summer meal with friends.

OVERVIEW

Serves: 4

Prep: 15M

Cooking: 25M

Total: 40M

Difficulty: easy

For the roast vegetables

2 courgettes (zucchinis)

2 aubergines

2 red peppers

1 red onion

1 tbsp mixed dried herbs

About 3 tablespoons of olive oil

2 garlic cloves, peeled and chopped

2 tablespoons of balsamic vinegar

Salt and pepper to taste

For the sun-blushed tomato pesto

A dozen plum tomatoes

About 200g sun-blushed tomatoes

About 10 fresh basil leaves

1 garlic clove, peeled

1 tablespoon of balsamic vinegar

2 tablespoons of olive oil, I use the left over oil from the sun-blushed tomatoes

3-4 tablespoons of water

2 tablespoons of tomato puree

1 tablespoons of dried mixed herbs

Salt and pepper to taste

To serve

A handful of roasted almonds, chopped

A sprinkling of fresh herbs

Method:

Pre-heat the oven to 200C.

Cut the aubergines, zucchinis, red onions and peppers into thin slices and place them in a deep baking tray. Stir together the olive oil, balsamic vinegar, mixed herbs, garlic, salt and pepper – and using your hands, mix through the vegetables to ensure they all get a good coating. Roast in the oven for about 25 minutes, flipping everything once or twice during this time.

While the vegetables cook make the pesto; simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.

Once the vegetables are done, serve them with a drizzle of the pesto and a good sprinkle of the roasted almonds.