Mediterranean Vegetable Salad - Saclà USA
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.
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
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