Mediterranean Roast Veggies
Roasting vegetables in the oven is such an easy way to cook them and also such a great way to make veggies super tasty. This Mediterranean roast vegetable recipe is certainly no exception, in fact, it's my favourite at the moment. It is so easy, and the veggies cook until they are creamy and delicious. This is the perfect addition to your salad bowls, to wraps, or the veggie component of your tuna and rice lunch. Whichever way you use them, they are yum. This is also a great recipe to meal prep for a few lunches worth of food.
What you need:
2 x zucchini
1 x red capsicum
1 x eggplant
1 x parsnip
2 tablespoons extra virgin olive oil
1/2 jar (or around 100 grams) sundried tomato pesto
What you do:
1. Preheat the oven to 180℃.
2. Wash the veggies and then dice them roughly in a similar size. Place in a large heat-proof dish.
3. Mix the olive oil and pesto in a small bowl, then spread evenly over the veggies.
4. Place in the oven and cook for around 1 hour, mixing half way through.
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