Roasted Vegetable & Pesto-Parmesan Traybake
Serves 415 mins prep45 mins cook
A simple and delicious roasted vegetable traybake topped with pesto and a fresh pico de gallo. Quick to prepare and ideal for using up leftover vegetables, this dish is perfect for a cozy winter evening.
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What you need
Instructions
1: Prepare root vegetables by cutting 1 sweet potato, 2 baking potatoes, 1 carrot, and 1 courgette into similar sized chunks. 2: Place the chopped vegetables into a tray, drizzle with olive oil, and season with salt, pepper, and chilli flakes. Add oregano, rosemary, and paprika if desired. 3: Roast the vegetables in the oven for 45 minutes, tossing several times. 4: While the vegetables roast, prepare pico de gallo by finely dicing 1 red onion, 3 salad tomatoes, and a bunch of parsley. Season with salt, black pepper, olive oil, and chilli flakes, and let it sit to enhance flavor. 5: Once the vegetables are nearly done, cover them with a light coating of grated parmesan cheese and dot with spoonfuls of pesto. Roast for a couple more minutes. 6: Plate the roasted vegetables, add a gentle grate of parmesan, a teaspoon of pesto, and drizzle with the pico de gallo.View original recipe