Side Dishesdeliciouslyella
Roasted Mediterranean Vegetables With Sun-Blushed Tomato Pesto
If you're looking for a great side dish, these veggies are ideal. The mix of roast aubergines, peppers, courgettes and red onion with garlic, balsamic vinegar and a plum and sun-blushed tomato pesto is a dream, especially topped with the crunchy toasted almonds.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat the oven to Preheat oven to 200°C / 180°C fan / 400°F.
2
Cut the aubergines, courgettes, onion and peppers into thin slices and place them in a deep baking tray.
aubergines3courgettes2
3
Stir together the olive oil, balsamic vinegar, mixed herbs, garlic, salt and pepper.
olive oil3 tablespoonsbalsamic vinegar2 tablespoonsgarlic2 cloves
4
Using your hands, mix through the vegetables to ensure they all get a good coating.
5
Roast in the oven for about 25–⏱️ 30 minutes, flipping everything once or twice during this time.
6
While the vegetables cook, make the pesto. Simply add all of the required ingredients to a food processor and blend until smooth, adding as much water as to your taste.
7
Once the vegetables are done, serve them with a drizzle of the pesto and a good sprinkle of the roasted almonds.
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