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Pesto vegetable traybake recipe

117 ratings

Transform a fridge full of veg into this pesto vegetable traybake recipe for a colourful, vegetarian dinner. Toss potatoes, courgettes, tomatoes and red onions in pesto for a herby boost of flavour, then bake with crispy croutons and serve scattered with cheese and a drizzle of extra pesto dressing. See method

Serves 4
10 mins to prepare and 40 mins to cook
535 calories / serving
Vegetarian

Ingredients

500g baby potatoes, halved (quartered if large)
400g butternut squash and sweet potato mix
2 red onions, cut into thin wedges
3 tbsp olive oil, plus extra for drizzling
100g green pesto
1 courgette, cut into chunks
3 salad tomatoes, cut into wedges
1 ciabatta roll
200g Greek-style salad cheese

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2235kj
535kcal 27%
Fat
32g 45%
Saturates
11g 53%
Sugars
11g 13%
Salt
2g 33%

of the reference intake
Carbohydrate 47.5g Protein 16.7g Fibre 6.5g

Method

Preheat the oven to gas 7, 220’C, fan 200’C. Put the potatoes, squash and red onion onto a large shallow roasting tray and drizzle with 2 tbsp oil. Season and toss to combine. Roast for 20 mins.
In a small bowl, mix 2 tbsp of the pesto with 1 tbsp oil to make a dressing. Set aside for later. Whisk the remaining pesto with 3 tbsp water to loosen.
After 20 mins, add the courgette and tomatoes to the tray and roast for another 10 mins until the veg is tender.
Pour the loosened pesto over the veg and toss everything together. Tear the ciabatta roll into chunky croutons and scatter over the veg. Crumble over the salad cheese and drizzle everything with oil. Roast for another 5-10 mins until the croutons are toasted and the cheese is turning golden. Drizzle over the pesto dressing to serve.

See more Vegetarian recipes