Fresh cut vegetables tossed in pesto sauce and baked.

BAKED PESTO VEGETABLES

Ingredients

3 tsps pesto sauce
1 medium potato, peeled
1 medium green capsicum, cut into quarters
6-7 cherry tomatoes, cut into halves
1 tsp + ½ tbsp extra virgin olive oil
1 medium onion
¼ cup soya granules, soaked
1 tbsp green chilli sauce
1 cup cooked macaroni
Salt to taste
3 tbsps grated processed cheese

Method

1. Preheat oven at 180ºC.
2. Heat 1 tsp olive oil in a non-stick pan.
3. Roughly chop onion and add to the pan and saute well.
4. Cut potato into halves and slice thinly.
5. Add pesto sauce and soya granules to the pan and mix well. Add little water and mix well.
6. Add green chilli sauce, mix well and cook. Add macaroni, capsicum, cherry tomatoes and a little water and mix well. Add salt and mix well.
7. Transfer cooked pesto vegetables into a square glass baking dish and spread evenly. Top with 1 tbsp grated cheese and potato slices. Sprinkle salt on top and drizzle ½ tbsp olive oil. Top with remaining grated cheese.
8. Put the dish in the preheated oven and bake for half an hour. Switch off heat and let it rest in the oven for sometime.
9. Serve hot.

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