Roasted Mediterranean vegetables with pistachio pesto


Finally we are into the best season of the year for locally grown fresh produce. This dish makes the most of all the gorgeous vegetables that are now appearing. Use as many colours as you can. I used red, green and orange peppers and green tomatoes from Borough Market. Pistachios intensify the green colour of the pesto and add an unusual flavour.

Serves 6

1 large aubergine, cut into thick slices
1 large yellow and 2 large green courgettes, halved, each half cut lengthwise into three
3 peppers of different colours, halved and seeded.
3 tomatoes, halved
Salt and pepper
Dried oregano

For the pesto:
30g fresh basil
4-5 cloves garlic
100g pistachios, shelled
240ml olive oil

Prepare two or three roasting trays and preheat your oven to 180°C.

Brush (or spray) both sides of the vegetables with olive oil. Place all the vegetables except the tomatoes in one or two trays.

Roast in the oven for 40 minutes until they are golden brown, gently turning half-way through the cooking time.

After 20 minutes, add the tomatoes on a separate tray and roast for approximately 25 minutes until soft and slightly charred.

Meanwhile, make the pesto by blending all the ingredients in a food processor until smooth. Season to taste.

Remove the vegetables from the oven, season and transfer to a serving dish. Sprinkle with the oregano. Serve hot or cold with the pesto drizzled over them.

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