Oven Roasted Vegetables with Pesto Recipe
Oven Roasted Vegetables with Pesto Recipe
Ingredients
1 x 375g Jus-Rol Chilled Shortcrust sheet
Selection of roasted vegetables, we used
1 Leek
½ butternut squash
1 small red pepper
1 small yellow pepper
Olive oil for drizzling
Few sprigs of rosemary
2 tbsp of pesto
Method
Preheat oven to 200°C (180°C for fan assisted ovens)/400°F/Gas M6
1. To roast vegetables cut into chunks & lay on a baking sheet, drizzle lightly with olive oil. Place into a preheated oven and cook until just tender. Allow to cool.
2. Unroll the pastry sheet onto a lined baking sheet. Spread the base with the pesto leaving a 2-3cm boarder all the way around.
3. Scatter the roasted vegetables over the pesto, making sure they are all roughly of even size. Brush pastry boarder with egg wash and fold up the edges to contain the filling.
4. Place in a preheated oven for 15- 18 minutes until border is golden brown. Serve immediately.
Serves: 4
Preparation time: 5 mins
Cooking time: 18 mins
3 Comments
Would like to try this, but can’t find a vegetarian pesto anywhere! They all seem to have Grana padano in.
Usually quite easy to find in a health food shop, or sometimes in a supermarket’s ‘free from’ range.
this is lovely with a sprinkling of your fave cheese on top mmmmmmm………