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Roasted Vegetables<br />
with Pesto and Feta<br />
JuLIE FERRaRI — JuST WaNNa CooK<br />
WWW.JuSTWaNNaCooK.WoRdPRESS.CoM<br />
Ingredients<br />
2 red capsicum, cut into large chunks<br />
2 large red onions, cut into wedges<br />
2 carrots, peeled and sliced<br />
2 sprigs of rosemary<br />
4 whole garlic cloves, peeled<br />
2 large kumara, peeled and cut into large cubes<br />
2 sticks of celery, chopped<br />
1 large eggplant, cut into large dice<br />
2 zucchini, cut into thick slices<br />
1 bunch of asparagus, cut into large pieces<br />
12 cherry tomatoes<br />
1 small tub tomato paste<br />
4 tbsp basil pesto<br />
1 container of persian feta<br />
olive oil<br />
Salt and pepper<br />
Method<br />
1. Preheat oven to 200 degrees.<br />
2. Place garlic cloves, rosemary<br />
and all vegetables, except<br />
asparagus and tomatoes in a<br />
large baking dish.<br />
3. Mix in oil, salt and pepper.<br />
4. Place in oven and cook<br />
for 1 1/2 hours, stirring<br />
occasionally, until vegetables<br />
start to fall apart and<br />
caramelise.<br />
5. Stir in asparagus and<br />
tomatoes and cook for ano<strong>the</strong>r<br />
10 minutes.<br />
6. Mix in tomato paste, pesto<br />
and feta. Cook for ano<strong>the</strong>r 10<br />
minutes.<br />
7. Serve ei<strong>the</strong>r hot or at room<br />
temperature. This is tasty<br />
spooned over couscous.<br />
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