Recipe · 20 October 2018

Courgette and Aubergine with Tomato Pesto

Name: Courgette and Aubergine with Tomato Pesto
Ingredients: 2 courgettes; 2 aubergines; 2 red pointed peppers; 1 red onion; 3 tbsp extra virgin olive oil; 2 garlic cloves, chopped; 2 tbsp balsamic vinegar; A handful of toasted, chopped almonds; Salt and black pepper; 3 large tomatoes; 10 fresh basil leaves; 1 garlic clove; 1 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; 3-4 tbsp water; 2 tbsp tomato purée; Salt and black pepper

Courgette, aubergine and pepper roasted in olive oil and balsamic vinegar, served with tomato pesto and toasted almonds.

Ingredients

2 courgettes
2 aubergines
2 red pointed peppers
1 red onion
3 tbsp extra virgin olive oil
2 garlic cloves, chopped
2 tbsp balsamic vinegar
A handful of toasted, chopped almonds
Salt and black pepper

For the tomato pesto

3 large tomatoes
10 fresh basil leaves
1 garlic clove
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
3-4 tbsp water
2 tbsp tomato purée
Salt and black pepper

Method

Heat the oven to 200 °C. Slice the aubergines, courgettes, red onion and peppers thinly and lay them in a deep roasting tin.
Whisk the olive oil, balsamic vinegar, garlic, salt and pepper together and pour it evenly over the vegetables. Roast for about 25 minutes, stirring once or twice.
While the vegetables roast, put the pesto ingredients into a food processor. With the motor running, add the olive oil slowly and blend until smooth, loosening it with water as needed.
Spoon the tomato pesto over the roasted vegetables, scatter with the almonds and serve.