Ingredients Jump to Instructions ↓

  1. 2 red peppers, cored, deseeded and diced

  2. 2 orange peppers, cored, deseeded and diced

  3. 1 large aubergine, cut into bite sized pieces

  4. 2 small red onions, peeled and quartered

  5. 3 large courgettes, trimmed and diced

  6. 6 garlic cloves, peeled

  7. 3 tbsp extra virgin olive oil salt and pepper

  8. 150 g quinoa

  9. 2 to 3 tbsp fresh pesto

Instructions Jump to Ingredients ↑

  1. Place the red and orange peppers, aubergine, red onions, courgettes and garlic cloves in a large roasting tin. Pour over the olive oil and mix well to ensure all the vegetables become coated thoroughly in oil. Season well with salt and pepper. Place in a preheated oven at 220°C/425°F for 20 to 30 minutes or until the vegetables are tender. Meanwhile, rinse the quinoa thoroughly in cold water and place the grain in a large pan of salted, boiling water and boil for 15 minutes or until soft. Drain the quinoa thoroughly and transfer it to a warmed serving dish. Spoon over the roasted vegetables, drizzle the fresh pesto over the top and serve immediately.


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