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.
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.
