MEDITERRANEAN VEGETABLE SALAD

INGREDIENTS:

• 2 large zucchinis, cut into 3 cm-chunks
• 2 red capsicums, cut into 3 cm-chunks
• 1 eggplant, cut into 3 cm-chunk
• 1 red onion, thickly sliced
• 3 tbsp olive oil
• 4 tbsp Classic Pesto
• 50 g wild rocket leaves
• salt and freshly ground black pepper
• Parmesan shavings, to serve

METHOD:

• Preheat the oven to 180°C/350F/gas 4. In a large roasting tray, toss all the vegetables together with the oil and season with salt and pepper.
• Roast for 30 to 40 minutes, turning once or twice, until sweet and caramelised.

• Remove from the oven and, while they’re still hot, mix through the pesto. If you’re serving the vegetables warm then toss the rocket through now so it wilts slightly; if you plan to have it as a cold salad then wait until the veggies have cooled down before adding the rocket.
• Garnish with Parmesan shavings.