Pesto Vegetable Traybake

They require minimal cooking (all you have to do is chop and bake), minimal washing up, simple ingredients and something  I often turn too during busy working weeks. What I LOVE is that they are so simple, packed full of goodness, but DON’T compromise on taste.

NOT only that, but you can add whatever vegetables you want or have at the bottom of the fridge, so it minimises waste... which is always a bonus.


Here's what I used to make mine, but feel free to add whatever you fancy. 

INGREDIENTS (serves 2) 
3 carrots, sliced diagonally
1 courgette, sliced diagonally
2 red onions, chopped into wedges 
1 large green pepper, cut into chunks  
1 tin chickpeas, drained and rinsed
2 tbsp Pumpkin seed & Parsley pesto 
1 large handful of spinach 

Preheat the oven to 180C. Add the chopped vegetables to a baking tray and drizzle with olive oil. Cook in the oven for 20 minutes.

Next add the chickpeas & 2 tbsp of pesto ( I used my homemade pumpkin seed and parsley pesto) and bake for a further 10-15 minutes until the chickpeas are nice and crispy. Then 5 minutes before its ready, add a handful of spinach and give everything a good mix.

I topped mine with fresh parsley and pomegranate for an extra crunch and served with a crusty slice of rye bread and extra pesto.

This would make a great light lunch or for a more satisfying meal you could serve with quinoa, rice, potatoes, fish or chicken. 

DID YOU MAKE THIS? TAG @rootedliving1 or #rootedrecipes

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