Pesto Roast Veg & Feta Salad
August 28, 2017 | Serves 4
- 2 Aubergines
- 2 Courgettes
- 2 Bell Peppers
- 1 Large Onion
- 2 Cloves of Garlic
- 3 Tablespoons of Pesto
- 3 Tablespoons of Balsamic Vinegar
- 20g of Rocket
- 1 Tablespoon of Olive Oil
- 1/4 Cup of Pine Nuts 35g)
- 100g of Feta
This is so easy to make and the perfect side with pretty much anything. I love roasting veg like this, I do it all the time and it just adds so much flavour. This is a great one for lunch boxes, I usually have it with another salad with a little crunch and some hummus.
Preheat the oven to 200’C. Chop all of the vegetables into 2 inch pieces and lay them out on a roasting tray.
Mince the garlic and sprinkle it over the vegetables. Whisk together the pesto and the balsamic vinegar. and drizzle two thirds of it over the vegetables, keeping the rest aside. Use your hands to toss them well so that they’re evenly coated. Season well with salt and pepper and pop them in the oven to roast for about 40-45 minutes until tender and starting to brown.
When they’re ready, take them out and set them aside to cool.
Toast the pine nuts in a pan on medium heat until golden. Chop the feta into cubes. When the vegetables are cool, add them to your serving bowl with the feta, pine nuts and rocket. Drizzle on the rest of the pesto mixture and toss before serving.