Roasted Veg and Creamy Pesto Plate – all plants

Ingredients

• 1 tbsp olive oil + a little to assemble
• 2 tsp dried oregano
• 1 red onion, cut into thin wedges
• 1 courgette, finely sliced
• 200g cherry tomatoes, whole
• 200g tender stem broccoli, stem roughly chopped and florets separated
• 3 – 4 tbsp all plants Sundried Tomato Pesto
• 250g soy or coconut yoghurt