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There are plenty of ways to make a tasty meal and there are plenty of ways to make a beautiful looking meal. The trick, of course, is to try and make a tasty and beautiful looking meal at the same time!

This is a favorite of mine because it is both simple to pull together but still very tasty. Leftovers heat up great over the course of a week, too, but this is something of a family favorite with even the picky ten year old boy enjoying it as a side dish. Personally I’ll eat it as a main course but anything that gets him eating vegetables is a good thing.

Ingredients

  • 4 courgettes
  • 4 red onions
  • 8 roma tomatoes
  • Small jar of vegan pesto

Method

  1. Preheat the oven to 200°C
  2. Wash the courgettes and tomatoes, and peel the onions
  3. Slice the courgette thinly into rondelles – there will be many so make sure you have somewhere to store them
  4. Slice the onions about the same thickness as the courgettes – there’ll only be about half as many rondelles but that’s fine
  5. Slice the tomatoes into rondelles, too – again, there’ll be about half as many as the courgettes
  6. In a circular baking dish arrange the rondelles standing on their sides. Alternate courgette-onion-courgette-tomato and so on until you have a complete circle around the edge of the dish.
  7. Continue with concentric circles until the dish is full
  8. Empty the pesto and spread evenly across the top of the vegetables until it is completely covered
  9. Bake for 90 minutes then serve or pack into containers for the week

Nutrition (estimate per serving)

  • Calories: 127
  • Carbs: 11 grams
  • Net Carbs: 8 grams
  • Protein: 3 grams
  • Fat: 9 grams

Totally inspired by this slightly more complicated version of the same here.