Simple and versatile. Make this for a simple weeknight dinner or to impress while entertaining!
Preheat the oven 180ºc fan/200ºc/400ºf.
Roughly slice the peppers into 2-3cm strips, and the courgette into 2cm slices.
Place the peppers into a bowl along with 1 tsp of coconut oil and a pinch of salt and pepper. Mix until all the peppers are coated with the oil before spreading onto a baking tray and baking for 20 minutes.
In the same bowl, coat the broccoli and courgette slices with the other 1 tsp of coconut oil and another pinch of salt and pepper. Once the pepper has roasted for 20 minutes, remove from the oven, add the broccoli and courgette and return to the oven for another 20 minutes until the vegetables are soft and browned on the edges.
To serve, remove from the oven and place the vegetables on a serving platter. Dollop with spoonfuls of pesto and sprinkle with basil leaves.
Use this spinach and basil pesto recipe to make the best pesto veggies ever!!
Any leftovers can be kept in the fridge for up to 3 days.
This recipe makes enough for a main meal for two people, or as a side for two.
Recipe courtesy of georgieeats.co.uk