Recipe

DNU Basil Pesto Tray Bake

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DNU Basil Pesto Tray Bake

Roasted bell pepper, cherry tomatoes, courgettes &sweetcorn on the cob with beef bangers & basil pesto.




Ingredients to serve 2

  • 2 x courgettes – matchsticks (½ cm)
  • ½ x bell pepper – deseed & slice thinly (½ cm)
  • ½ x red onion – slice thinly (½ cm)
  • 2 x sweetcorn cobs – cut in half
  • 4 x beef bangers
  • 100g x cherry tomatoes – cut in half
  • 1½ tbsp x basil pesto
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x courgettes – matchsticks (½ cm)
  • 1 x bell pepper – deseed & slice thinly (½ cm)
  • 1 x red onion – slice thinly (½ cm)
  • 4 x sweetcorn cobs – cut in half
  • 8 x beef bangers
  • 200g x cherry tomatoes – cut in half
  • 3 tbsp x basil pesto
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Courgette matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 4

Sweetcorn: Place a pot with boiling water and a pinch of salt on high heat. When boiling add the sweetcorn cobs and simmer (gently boil) for 5 minutes. Drain.

Step 5

Roast Vegetables & bangers: Place the courgettes, bell pepper, cherry tomatoes and red onion on a tin foil lined tray. Drizzle with olive oil and season with salt and pepper. Mix and arrange in a single layer, roast for 10-15 minutes. Add the beef bangers and sweetcorn and roast for 15-20 minutes until golden brown and cooked.

Step 6

Serve topped with basil pesto.



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