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Categories:Viewed: 104 - Published at: 3 years ago
Ingredients
- 3 parsnips, sliced
- 2 red onions, sliced
- 2 red peppers, sliced
- 1 butternut squash, sliced
- 2 tablespoons olive oil
- 4 tablespoons basil pesto
- 3 12 ounces spinach leaves
- 2 tablespoons pine nuts, toasted (optional)
- 1 garlic clove, crushed
Method
- Heat oven to 450F 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.
- Allow to cool slightly, then tip into a large bowl.
- Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
