Roasted Basil Pesto Vegetables

• 150 g courgettes
• 150 g yellow pattypan squash
• 100 g baby corn
• 150 g button mushrooms
• 12 red pepper
• 12 green pepper
• 12 yellow pepper
• 5 baby onions, peeled
• 75 g basil pesto
• olive oil
• salt and pepper
• feta cheese (optional)
• cherry tomatoes (optional)
• olive (optional)

1. Heat oven to 200C.
2. Cut vegetables into medium bite size.
3. Place all the ingredients in a roasting pan, except feta, olives and cherry tomatoes and basil pesto.
4. Sprinkle with olive oil, season with salt and roast in oven for approximately 20min.
5. Do not overcook your veggies.
6. You still want them crunchy.
7. Remove from oven and stir in Basil pesto.
8. Place in a nice serving dish, garnish with feta, olives and cherry tomatoes.
9. Can be eaten piping hot or warm.

courgettes, baby corn, button mushrooms, red pepper, green pepper, yellow pepper, baby onions, basil pesto, olive oil, salt, feta cheese, cherry tomatoes, olive

Taken from www.food.com/recipe/roasted-basil-pesto-vegetables-321528 (may not work)