Pesto Traybake

This traybake is ridiculously easy and is super healthy. James loves this for lunch as he feels full with a lot less calories and it's one of those things you can make on a Sunday and have until the middle of the week!

Ingredients:

5 baby potatoes, halved 1/2 red pepper, chopped ½ yellow pepper, chopped courgette, cut into disks 1 small sweet potato, peeled and cut into thin-ish pieces 1 red onion, cut into wedges 4 florets of broccoli 4 florets of cauliflower 1 can chickpeas (optional) 2 vine tomatoes or a handful of cherry tomatoes, cut into wedges (Or any other vegetables you have lying around!) A drizzle of olive oil Free-from pesto

Method:

  1. Prepare the vegetables and place them into an oven proof dish, making sure that it is only one layer of veg.

  2. Drizzle the vegetables with oil and cook for 20 minutes.

  3. Add in the chickpeas and cook for a further 10-20 minutes depending on how well the vegetables are cooked.

  4. Once the vegetables are suitable cooked, stir through tablespoons of pesto to your taste (James always opts for lots!)

  5. Eat piping hot and feel good about your healthy lunchtime choices! If you want to be even healthier, why not try making your own pesto too?

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