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Nutrition Facts
Serving Size 1 (514g) Recipe makes 4 servings
Calories 300
Calories from Fat 69		(23%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 43mg		1%
Potassium 1780mg		50%
Total Carbohydrate 59.7g		19%
	Dietary Fiber 13.7g	54%
	Sugars 14.9g
Protein 6.2g		12%
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Warm Pesto Roast Vegetables

Recipe #396543 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Oct 27, 2009

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.

SERVES 4 (change servings and units)

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.