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    Roast Vegetables With Green Leaf Pesto

    Fresh Ideas ImageFresh Ideas
    Roast Vegetables With Green Leaf Pesto
    Preparation time is 15minutes
    Cook time is 30minutes
    Total time is 45minutes
    Serve is for 4 people
    Difficulty level: 2 out of 4

    6 Ingredients

    Number of servings
    4
    • 2tablespoons basil leaves (to serve)
    • 2 red capsicums
    • 750grams kent pumpkin
    • 2 zucchini
    • 2tablespoons olive oil
    • 200grams haloumi

    Nutrition per serving

    1510 Kilojoules or 360 Calories
    17% of daily energy intake*
    Protein
    13.6grams
    Fat
    20.8grams
    Carbs
    20.6grams
    Sugars
    16.6grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 1

    Preheat oven to 200°C. Line a roasting pan with baking paper. Cut 750g kent pumpkin into 4 wedges. Slice 2 zucchini into 2cm-thick rounds, and deseed and quarter 2 red capsicums. Combine in pan with 200g sliced halloumi. Drizzle over 2 tbs olive oil and season. Bake for 30 minutes or until golden brown and tender. Dollop with 3/4 cup Green leaf pesto (see recipe) and top with basil leaves, to serve.

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