Roasted Veg and Creamy Pesto Plate

Fresh, flavour packed and on the table in under 30 minutes, this roasted veg and creamy pesto plate is a quick win for an easy lunch or light dinner on a warm day.

Sweet cherry tomatoes, tenderstem broccoli, courgette and red onion are roasted and served on a bed of creamy coconut yoghurt swirled with our Sundried Tomato Pesto for a vibrant, no fuss meal that really delivers on flavour.

Serves

4

Ingredients

For the Roasted Veg

1 tbsp olive oil + a little to assemble

2 tsp dried oregano

1 red onion, cut into thin wedges

1 courgette, finely sliced

200g cherry tomatoes, whole

200g tender stem broccoli, stem roughly chopped and florets separated

Creamy Coconut and Red Pesto Bed

3 – 4 tbsp all plants Sundried Tomato Pesto

250g soy or coconut yoghurt

Method

1 Heat oven to 220C / 200C and place the broccoli, tomatoes, courgette and red onion onto a large flat baking tray. Drizzle over the oil and sprinkle on the oregano and a big pinch of salt. Toss together so they’re all well coated.

2 Roast for 15 - 20 mins, tossing half way until the vegetables are soft and broccoli is slightly charred.

3 Spoon the yoghurt onto the base of a plate, swirl in the Plants Sundried Tomato Pesto and top with your roasted vegetables, finishing with a good crack of black pepper. Serve with chunks of focaccia or baguette for dipping.

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Ready in 25 minutes mins