Oven-Roasted Vegetables with Basil Pesto

Name: Oven-Roasted Vegetables with Basil Pesto
Yield: 1140 g
Ingredients: black olive (pickled) 60 each; sweet corn 50 g; roasted pumpkin 200 g; basil pesto 30 tablespoon; red bell pepper 200 g; onion 200 g; tomato 200 g; grilled eggplant 200 g

Difficulty EASY 606 kcal

#basil pesto #roasted vegetables #healthy food #oven-baked #vegetarian #diet #easy recipe #party food #vegan #Western cuisine

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Ingredients

Main ingredients

black olive (pickled) 20 each
sweet corn 50 g
roasted pumpkin 200 g
basil pesto 2 tablespoon
red bell pepper 200 g
onion 200 g
tomato 200 g
grilled eggplant 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 76.05 g 47%

Protein 17.08 g 10%

Fat 31.23 g 43%

Serving size 1140g

Cooking steps

1

Cut the vegetables into bite-sized pieces.
2

Toss the vegetables with olive oil, salt, and pepper.
3

Spread the vegetables evenly on an oven tray.
4

Roast in a 200°C oven for 20 minutes.
5

Add basil pesto to the roasted vegetables and mix well.
6

Serve in a bowl.

Oven-Roasted Vegetables with Basil Pesto

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