This is a twist on one of my favourite go-to dishes. It’s ridiculously yummy, easy AND healthy, so it’s perfect to make after work. Goats cheese and pesto go together wonderfully and make this dish wonderfully rich, without sacrificing the healthy side! I don’t always use the exact veggies below – it’s a case of whatever you’ve got in the fridge and whatever you fancy really.
Serves 4-5-6 ish (depends on how hungry you are!)
- rapeseed oil (or sunflower or vegetable – but I find rapeseed best for roasting!)
- 1 packet of baby carrots
- 2 large courgettes, chopped into discs
- 8 shallots or baby onions, peeled but left whole
- 1 aubergine, sliced into discs and halved
- 2 sweet potatoes, peeled and cut into chunks
- 6 parsnips, peeled and cut into strips
- 2 peppers, sliced into medium strips
- 8 cherry tomatoes
- salt and pepper
- 1 small packet of goats cheese
- 3 tbsp green pesto
- Preheat your oven to 200°c and get out a large, heavy duty roasting tray. Pour in a glug of oil.
- When all your vegetables are chopped to size, pop them (except the tomatoes) into the tray and stir well to ensure they are coated in oil. Season and stir again.
- Put the tray in the oven. Turn the vegetables after half an hour, then again at 45 minutes. The trick is to get the vegetables to caramelise, so you need to cook off all the water first. They should be fully done after an hour or an hour and a half if you’ve got a lot.
- When you’ve got about 15 mins left, add pesto and mix well so that all the veggies are covered. Then crumble or scoop your goats cheese out and distribute evenly over top. Add the tomatoes and cook for another 15 mins.
- Take them out when the goats cheese is turning slightly golden and serve!