A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Ingredients
- 3 parsnips, sliced
- 2 red onions, sliced
- 2 red peppers, sliced
- 1 small butternut squash, sliced
- 2 tbsp olive or sunflower oil
- 4 tbsp basil pesto (you can find it in the chiller cabinet)
- 100g salad spinach leaves
- 2 tbsp pine nut, toasted
- 1 garlic clove, crushed
Method
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Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
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Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.