SLOW ROASTED VEGGIES WITH A TWIST | EASY PEASY ROASTED VEG | Kerry Whelpdale

Preheat the oven to 160 degrees centigrade for slow roasting.

Prepare the vegetables: cut up mushrooms, dice 2 red peppers and 1 yellow pepper, dice aubergine, chop tender stem broccoli, slice 1 courgette, and add a whole punnet of cherry tomatoes.

Cut the baby butternut squash, scoop out the seeds, and dice it into small cubes, keeping the skin on.

In a bowl, combine all the prepared vegetables without adding any extra oils.

Add a generous amount of pesto to the vegetables, mixing everything together well, and season with salt and pepper to taste.

Transfer the vegetable mixture to the oven and roast for 30 minutes.

After 30 minutes, take the veggies out of the oven and mix them thoroughly.

Add a generous amount of borsa cheese to the veggies and mix until the cheese is evenly distributed.

Return the vegetable mixture to the oven at 160 degrees centigrade for another 20 minutes.

Prepare couscous by covering it with boiling water and placing a plate on top to cook through.

Serve the roasted veggies alongside the couscous and a piece of salmon cooked on the barbecue.

Equipment Needed

Spice Level:

Dietary