Colorful, fragrant and wonderfully easy to prepare, this roasted vegetable dish with Benso Pesto Rosso brings the generous flavors of the Mediterranean straight to your table. Zucchini, eggplant, bell peppers and cherry tomatoes develop a delicious sweetness in the oven, while the pesto rosso adds the rich taste of sun-dried tomatoes and aromatic herbs. A drizzle ofBenso Organic Extra Virgin Olive Oil and a sprinkle of crumbled feta complete this dish, making it equally perfect as a side or a satisfying vegetarian main course.
Ingredients (Serves 4)
- 2 zucchinis
- 1 eggplant
- 2 bell peppers (red and yellow)
- 2 red onions
- 250 g cherry tomatoes
- 200 g Benso Pesto Rosso
- 2 or 3 tbspBenso Organic Extra Virgin Olive Oil
- 120 g crumbled feta cheese
- A few fresh basil leaves for garnish
- Sea salt and freshly ground black pepper
Method
Preheat the oven to 200 °C. Wash the vegetables and cut the zucchini, eggplant, bell peppers and red onions into evenly sized pieces.
Place the vegetables in a large bowl. Add the olive oil, season lightly with salt and pepper, and toss well until everything is evenly coated.
Spread the vegetables over a baking tray lined with parchment paper. Roast for 30 to 35 minutes, turning halfway through cooking. Add the cherry tomatoes during the final 10 minutes so they stay juicy and burst with flavor.
Remove the vegetables from the oven and let them rest for 2 to 3 minutes. While still warm, gently fold in the Benso Pesto Rosso , allowing it to coat the vegetables without losing its fresh aromas.
Transfer to a large serving dish and finish with crumbled feta and fresh basil leaves. Serve with toasted rustic bread or alongside grilled meat or fish.
Benso Tip
For an even more refined finish, drizzle a little Benso Natural Balsamic Cream over the dish just before serving. Its delicate sweetness and balanced acidity beautifully complement the roasted vegetables and the rich pesto rosso. Prefer an even creamier version? Simply replace the feta with fresh mozzarella or burrata.
Bon appétit !