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Roast vegetable salad with tofu pesto mayonnaise

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsZinc, Copper, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 300g silken tofu, drained and cubed

  2. 1 tablespoon bottled basil pesto

  3. 2-3 tablespoons white wine vinegar, to taste

  4. 400g piece butternut pumpkin, thickly sliced

  5. 2 Lebanese eggplant, halved lengthwise

  6. 2 medium zucchini, halved lengthwise

  7. 1 red capsicum, cut into 6 wide strips

  8. 1 small white onion, quartered from tip to root

  9. 2 tablespoons olive oil

  10. 200g button mushrooms, halved

  11. 1 punnet large cherry tomatoes, halved

  12. 1 bunch baby cos, separated into leaves

Instructions Jump to Ingredients ↑

  1. Prepare mayonnaise by placing pesto, tofu and vinegar in a food processor; Pulse until smooth. Season with black pepper. Cover; chill until needed.

  2. Preheat oven to 220C/200C fan forced. Toss pumpkin, eggplant, zucchini, capsicum and onion with oil in a baking dish. Season with salt and black pepper. Bake 15 minutes.

  3. Stir through mushrooms and tomatoes; bake 10-15 minutes more until vegetables are tender and golden.

  4. Serve on cos leaves with mayonnaise.

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