ONE-TRAY SPICED VEGGIE AND CHICKPEA BAKE

Feel free to switch up the veggies in this hearty, spicy traybake. Think of it as a way to use up whatever you have in the fridge, such as carrots, aubergine or pumpkin.

INGREDIENTS

SERVES: 4

2 Remarksable Value onions, peeled and cut into wedges

500g Remarksable Value potatoes, cubed

1 jar (190g) Collection Italian pepper and Calabrian chilli pesto

1 Remarksable Value cauliflower, cut into florets, leaves sliced

3 Remarksable Value peppers, cut into strips

2 courgettes, cut into 3cm chunks

1 tin (400g) chickpeas, drained and rinsed

METHOD

1: Preheat the oven to 220°C/200°C fan.

2: Place the onions and potatoes into a large roasting tray, add a splash of olive oil and season. Roast for 10 minutes.

3: Spoon the pesto into a small bowl and mix in a splash of olive oil to create a dressing.

4: Take the tray out of the oven and tip in the cauliflower, peppers, courgettes and chickpeas. Add the pesto dressing along with some seasoning and stir well to coat. Put the tray back into the oven for 40 minutes, stirring halfway through.

5: Serve the traybake as it is, or with crusty bread or feta, if you have some.

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