A delicious tray of perfectly roasted rainbow veggies drizzled in a yummy 30-second parsley pesto. Perfect for batch-cooking at the weekend to reach for in the week as a snack, side, starter, lunchbox addition or even dinner when bulked out with a few extras. Vegan, gluten free, sugar free, paleo.
- 1 large baking potato (or 2 medium white potatoes), roughly chopped
- 2 medium carrots, sliced (on the diagonal/slight angle is best)
- 1 cup green beans (fresh or frozen)
- 2 cups broccoli florets (fresh or frozen)
- 1 red onion, chopped into eighths
- 1 bell pepper (capsicum), roughly chopped
- olive oil
- salt & pepper
- parsley pesto* (or use homemade basil pesto or a really good-quality store-bought pesto if you prefer)
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Preheat the oven to gas 7. Bring a large pan of water to the boil, add a pinch of salt and simmer the chopped potato and carrots for 5 minutes, then add to a large roasting dish along with all the other veggies. Drizzle generously with olive oil, season to taste and toss to coat. Roast for 30-40 minutes, until the veg is roasted, slightly caught in places and soft. Drizzle with plenty of parsley pesto and serve hot as a snack, side, starter or lunch. Add cooked meat, fish, beans or pulses or some crumbled cheese, if you like.
*find the parsley pesto recipe here - the classic one is best here, but all of them work beautifully with it!