Roasted Mediterranean Vegetables with Fresh Tomato Basil Pesto

June 20th, 2012
  • Difficulty: easy

The mix of herb roasted aubergine, courgette and pepper slices drizzled with homemade sun-dried tomato pesto with fresh basil leaves and sliced avocado is a perfect addition to any meal.

For the Veggie Plate

– 3 courgettes

– 1 large aubergeine

– 1 red pepper

– 1 yellow pepper

– a handful of fresh basil leaves

– a mix of dried herbs – I like herbs de provence, thyme and oregano

– extra virgin olive oil

Optional: 2 sliced avocados drizzled with lime and salt

For the Red Pesto

– 16 cherry tomatoes

– 1 cup of sundried tomatoes

– 1 cup of fresh basil leaves

– ¼ of a cup of olive oil

– 1 tablespoon of apple cider vinegar

– 1 tablespoon of tomato puree

– 1 lime

– 1 teaspoon of dried thyme

– salt

Method:

Simply cut the vegetables into thin slices (except the avocado), place them in a baking tray, drizzle with olive oil, salt and dried herbs and roast at 200C for abut 30 minutes – flipping everything once during this time. Once the vegetables are cooked place them on a serving dish and sprinkle fresh basil over them.

While the veggies cook make the pesto by simply adding all of the required ingredients to a food processor, then blend until smooth.

Drizzle the pesto over the roasted veggies, add the avocado, serve and enjoy!