FOR THE ROASTED VEGGIES:
5 TBSP OF OLIVE OIL
2 PACKS OF ITALIAN HEINZ BEANZ BURGERZ
1 RED ONION (PEELED AND CHOPPED INTO QUARTERS)
1 RED PEPPER (DESEEDED, SLICED INTO QUARTERS)
1 COURGETTE (SLICED INTO 2CM ROUNDS)
1 AUBERGINE (SLICED IN HALF LENGTHWAYS AND THEN 2 CM HALF MOONS)
1 CARROT, PEELED (SLICED INTO 1 CM ROUNDS)
½ HEAD OF BROCCOLI (SLICED INTO FLORETS)
200G NEW POTATOES, CHOPPED INTO QUARTERS
2 TSP DRIED OREGANO
2 TSP DRIED BASIL
1 TSP SALT & PEPPER
FOR THE PESTO DRESSING:
80G FRESH BASIL
50G PINE NUTS
40G ITALIAN HARD CHEESE (GRATED)
½ LEMON (ZESTED AND JUICED)
150ML OLIVE OIL
SALT & PEPPER
