Roast Vege Pesto Medley

Ingredients

1 large oven dish of mixed, chopped potatoes, pumpkin, parsnip, Kumara (yams and beetroot are good too)
1 capsicum diced in large pieces
1 red onion slice into wedges
1 clove garlic diced
2 tbsp olive oil
2 tbsp Genoese Fresh Basil PESTO
Salt and pepper to taste

Method

In a large oven dish place the mixed medley of chopped roast vegetables, capsicum, red onion and diced garlic.
Drizzle with the olive oil.
Stir through the pesto, coating all the vegetables.
Roast for 30 mins at 180˚C turning frequently then stir through the pesto, coating the vegetables. Cook for a further 10 mins until golden, season with salt and pepper and serve.