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One Pan Roast Up with Pesto and Almonds

Sometimes a bowl of perfectly golden veggies and fresh pesto is all you need to fill your belly and soul

Ingredients

  • 500g Kent pumpkin, cut into 2-3cm chunks
  • 1 cauliflower cut into florets
  • 2 heads of broccoli, cut into florets
  • 1 eggplant, cut into 5mm thick rounds
  • 2 fennels, cut into thin slices
  • 1 Tbsp of Mingle’s Sammy All Purpose seasoning
  • 3 Tbsp olive oil for drizzling
  • 1 cup almonds, chopped
Pesto
  • 1 cup parsley
  • 1.5 cups basil
  • 1 cup Extra Virgin olive oil
  • ½ tsp salt
  • 1 clove of garlic
  • ½ cup pine nuts

Directions

  1. Preheat the oven to 180c and line 2 baking trays. Place all the vegetables onto the baking tray and drizzle with olive oil and sprinkle with Sammy All Purpose Seasoning. Cook for 40 minutes.
  2. Meanwhile, make the pesto by putting everything in a food processor and blending until smooth and creamy. Season to taste.
  3. Sometimes a bowl of perfectly golden veggies and fresh pesto is all
  4. you need to fill your belly and soul
  5. Once the veggies are cooked, divide into 4 bowls and top with chopped almonds and pesto.

  6. If you would like to add some extra protein, add some salmon or chicken

 

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