Name: One-Pan Roast Vegies with Pesto and Almonds Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500 g kent pumpkin cut into 3cm pieces; 1 cauliflower cut into florets; 2 heads broccoli cut into florets; 1 eggplant cut into rounds; 2 fennel bulbs thinly sliced; 1 tbs Mingle Seasoning 'Sammy' All Purpose seasoning; 3 tbs olive oil; 1 cup almonds; 1 cup parsley; 1 1/2 cups basil; 1 cup extra virgin olive oil; 1/2 tsp salt; 1 garlic clove; 1/2 cup pine nuts

by Jordyn Evans/Mingle Seasoning Last updated on 11/11/2020

Sometimes a bowl of perfectly golden vegies and fresh pesto is all you need to fill your belly and soul. - Jordyn Evans/Mingle Seasoning

Ingredients

500 g kent pumpkin cut into 3cm pieces
1 cauliflower cut into florets
2 heads broccoli cut into florets
1 eggplant cut into rounds
2 fennel bulbs thinly sliced
1 tbs Mingle Seasoning 'Sammy' All Purpose seasoning
3 tbs olive oil
1 cup almonds

Pesto

1 cup parsley
1 1/2 cups basil
1 cup extra virgin olive oil
1/2 tsp salt
1 garlic clove
1/2 cup pine nuts

Method

Step 1

Vegies:Preheat the oven to 180C and line 2 baking trays. Place all the vegetables onto the baking tray and drizzle with olive oil and sprinkle with Sammy All Purpose seasoning. Cook for 40 minutes.
Step 2

Pesto: Meanwhile, make the pesto by putting everything in a food processor and blending until smooth and creamy. Season to taste.
Step 3

Once the vegies are cooked, divide into 4 bowls and top with chopped almonds and pesto.
Step 4

If you would like to add some extra protein, add some salmon or chicken.