Pesto Vegetable Roast

New flavours for a hearty winter main meal.

Recipe by: Vikki Leng, for details please click here.

Ingredients

8 small potatoes, scrubbed or peeled, and halved
1 capsicum, seeds removed, sliced thickly
4 small or 2 medium-sized zucchini, sliced thickly
4 Roma tomatoes, halved lengthways
1 tbsp pesto sauce
1 tbsp olive oil
1/2 small cauliflower, cut into large florets
1/2 cup grated cheese

Method

1. Preheat oven to 200°C.
2. Toss potatoes, capsicum, zucchini and tomatoes in pesto and olive oil.
3. Arrange potatoes on baking tray and cook 20 minutes.
4. Steam cauliflower until almost tender. Add to potatoes with capsicum, zucchini and tomatoes.
5. Sprinkle cauliflower with cheese. Roast vegetables until golden brown and tender, about 15 minutes.

Tip:
Toss chicken drumsticks in a little pesto and oil, and add to oven at same time as potatoes.