Balsamic Roasted Vegetable, Couscous & Pesto Traybake
Traybakes are great for a mid-week meal and this roasted vegetable and couscous dish is full of flavour and fresh vegetables. Great for a main meal or serve as a side with fish or your protein of choice. You can use any combination of veg you like – try adding chopped fresh beetroot or jarred artichokes are also great to add 5 minutes towards the end of cooking time. Crumble over a vegan Greek-style cheese if you prefer.
Method
Heat the oven to 200C/180Cfan/Gas 6.
Put the pepper, squash, courgette, onion and garlic into a baking tray with the oil, balsamic vinegar and chilli flakes. Season and toss together. Roast for 20 mins. Add the tomatoes and asparagus mix together and roast for another 10-12 minutes until the asparagus is tender, but still crisp.
Meanwhile cook the couscous according to the packet instruction and fluff with a fork.
Remove the tray from the oven and squeeze the garlic from its skin into the tray. Add the couscous and toss everything together. Top with the pine nuts, crumbled goat’s cheese (if using) and a drizzle of pesto. Serve with crusty bread.
You can use any combination of veg you like – try adding chopped fresh beetroot. Jarred artichokes are also great to add 5 minutes towards the end of cooking time.
Ingredients
- 1 pepper, cut into 2 cm pieces
- 200g squash, cut into 2cm pieces
- 1 large courgette, cut into 1 cm slices
- 1 red onion, cut into 8 wedges
- 3 garlic cloves, skin on and bruised
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- pinch of chilli flakes
- 8 baby plum tomatoes, whole
- 6 asparagus spears, woody ends removed
- 1 x packet of Ainsley Harriott Roasted Vegetable or Sun-dried Tomato & Garlic Couscous
- 2 tbsp pine nuts, toasted
- 25g goat’s cheese, crumbled (optional)
- 1 tbsp shop-bought pesto