Roasted Vegetables with Green Pesto
Ingredients
- 3 small sweet potatoes
- 1 large red pepper
- 1 red onion
- 1 broccoli head
- 3 heaped teaspoons green pesto
Accompaniments
- Houmous
- Spinach
- Pita bread
Preparation
Preheat the oven to 180 degrees Celsius for a cooking time of 20-30 minutes or to 140 degrees Celsius for 45-60 minutes.
Chop the vegetables and place them on a baking tray.
Add 3 heaped teaspoons of green pesto to the vegetables and mix until they are all coated.
Place the baking tray in the oven and cook according to the chosen temperature and time. Check the vegetables and they are done when a knife cuts easily through the potatoes.
Tips
You can use any vegetables you have available.
Adjust the oven temperature and cooking time based on your preference for doneness.
