3 large zucchini, cut into small pieces (about the size of a grape)
1 large carrot, cut into small pieces (to match the zucchini)
10 asparagus spears, tough ends removed, cut into 1-inch pieces
1 fresh beetroot, peeled and cut into small pieces (to match the other veggies in size)
1 fresh fennel bulb, trimmed and cut into pieces to match the other veggies in size
2 cups cauliflower florets, cut to match the other veggies
1 large red onion, peeled and chopped into small chunks
2 Tbsp olive oil
Salt and pepper
Pesto
1 packed cup, fresh basil
½ cup walnuts
1 Tbsp nutritional yeast
4 Tbsp olive oil
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the zucchini, carrot, asparagus, beetroot, fennel, cauliflower and onion onto the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 30 minutes or until the veggies are soft and golden
4
To make the pesto: place all ingredients into a small food processor or blender and pulse until completely smooth. Taste and add more seasoning to suit your preference
5
In a large salad bowl, combine the roasted veggies and pesto until the veggies are evenly coated
6
Serve warm
Nutrition Facts
6 servings
Serving size
Amount per serving
Calories220
% Daily Value *
Total Fat17g22%
Total Carbohydrate14.5g6%
Protein4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 large zucchini, cut into small pieces (about the size of a grape)
1 large carrot, cut into small pieces (to match the zucchini)
10 asparagus spears, tough ends removed, cut into 1-inch pieces
1 fresh beetroot, peeled and cut into small pieces (to match the other veggies in size)
1 fresh fennel bulb, trimmed and cut into pieces to match the other veggies in size
2 cups cauliflower florets, cut to match the other veggies
1 large red onion, peeled and chopped into small chunks
2 Tbsp olive oil
Salt and pepper
Pesto
1 packed cup, fresh basil
½ cup walnuts
1 Tbsp nutritional yeast
4 Tbsp olive oil
Salt and pepper
Directions
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Spread the zucchini, carrot, asparagus, beetroot, fennel, cauliflower and onion onto the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 30 minutes or until the veggies are soft and golden
4
To make the pesto: place all ingredients into a small food processor or blender and pulse until completely smooth. Taste and add more seasoning to suit your preference
5
In a large salad bowl, combine the roasted veggies and pesto until the veggies are evenly coated
