Mediterranean Vegetable Salad with Basil Pesto

Name: Mediterranean Vegetable Salad with Basil Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 2 large Courgettes, cut into 3cm-chunks; 2 Red peppers, cut into 3cm-chunks; 1 Aubergine, cut into 3cm-chunks; 1 Red onion, thickly sliced; 3 tbsp Olive oil; Salt; Black pepper; 2 tbsp Sacla’ Reduced Fat Basil Pesto; 50g Wild rocket leaves; Shavings of Parmesan, to serve (optional)

Served hot or cold, this vegetarian salad recipe is a winner. Soft and sticky roasted courgettes, peppers, aubergine and onions are tossed in our fragrant Reduced Fat Basil Pesto for a herby dressing. Finish with rocket and Parmesan.

Cook Time

50 mins

Serves

Ingredients

2 large Courgettes, cut into 3cm-chunks
2 Red peppers, cut into 3cm-chunks
1 Aubergine, cut into 3cm-chunks
1 Red onion, thickly sliced
3 tbsp Olive oil
Salt
Black pepper
2 tbsp Sacla’ Reduced Fat Basil Pesto
50g Wild rocket leaves
Shavings of Parmesan, to serve (optional)

How to make the recipe

Step 1

Preheat oven to 180¬∞C/350¬∞F/Gas mark 4

Step 2

Toss all the vegetables with oil in a large roasting tray, season

Step 3

Roast for 30-40 minutes, turning once or twice, until sweet and caramelised

Step 4

Remove from the oven, and mix with Sacla‚Äô Pesto, while they're still hot

Step 5

For warm salad, toss rocket through so it wilts slightly

Step 6

For cold salad, wait until vegetables have cooled before adding the rocket

Step 7

Garnish with Parmesan