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