Pesto Veggie Traybake – Eat Healthy For Less
Time: 50 mins
£1.74 per serving
- 500g baby potatoes, halved (quartered if large)
- 400g butternut squash, cut into chunks
- 2 red onions, cut into thin wedges
- 3 tbsp olive oil
- 100g green pesto
- 1 courgette, cut into chunks
- 3 salad tomatoes, cut into wedges
- 1 ciabatta roll
- 200g feta cheese
Preheat the oven to 220C/200C Fan/ Gas 7. 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 minutes.
In a small bowl, mix 2 tbsp of 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 minutes, add the courgette and tomatoes to the tray and roast for another 10 minutes 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 cheese and drizzle everything with a little oil. Roast for another 5-10 minutes until the croutons are toasted and the cheese is turning golden. Drizzle everything with the pesto dressing to serve.