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Veggie Pesto Bake

Prep Time:

400 Calories

Cook Time:

60 Minutes


4 Servings


1 x aubergine

1 x courgette

3 x peppers, red yellow and orange

1 x red onion

1 x medium sweet potato

250g cherry tomatoes

1 x tbsp dried oregano

100g Grated mozzarella

100g green pesto

100g crusty bread

1 x tbsp olive oil

2 x garlic cloves, minced


1. Preheat the oven to 180c

2. Chop the sweet potato, aubergine, courgette, peppers, red onions into large chunks of around the same size.

3. Add the chopped veg into a deep baking tray and add the dried oregano and salt and pepper. Add a scatter of chilli flakes if you like a little heat.

4. Give it all a good mix making sure the vegetables are fully coated then add the cherry tomatoes and then put in the middle shelf for 35 minutes.

5. While that is cooking, chop the bread into small crouton sized chunks, add to a bowl and pour the olive oil and garlic and give a good mix till all the bread is covered with the oil and garlic.

6. Once the tray bake has been in for 35 minutes, remove from the oven and add the bread to the tray. Tear the mozzarella into small chunks and add evenly on top. Finally spoon the pesto on evenly and bake for another 10-15 minutes.

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