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Roast vegetable and pesto bulgur wheat traybake

  • Serves 4

This easy pesto traybake makes a quick, easy and healthy midweek dinner

Roast vegetable and pesto bulgur wheat traybake

This tasty traybake is super simple to make and makes a great midweek dinner or addition to a buffet table.

Before you start making this traybake, you’ll first need to make a jar of this super simple wild garlic pesto, or this vegan watercress pesto.

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Ingredients

  • Mediterranean-style vegetables 400g pack
  • Pre-prepared wild garlic pesto 3 tbsp
  • Vegetable stock 500ml
  • Salt and pepper
  • Bulgur wheat 250g
  • Fresh basil 15g
  • Greek-style salad cheese 75g, Crumbled

Method

  • Step 1

    Heat the oven to 200°C/180°C Fan/Gas Mark 6. Tip the vegetables onto a deep roasting tin and cook for 15 minutes until lightly golden at the edges and starting to turn tender.

  • Step 2

    Add the pesto to the stock, season with pepper and stir to combine. Stir the bulgur wheat into the vegetable tray and pour over the stock. Mix and place back in the oven for another 12-14 minutes, until the bulgur wheat is tender and the stock has been absorbed.

  • Step 3

    Fluff up the bulgur wheat with a fork, then leave to rest for 2-3 minutes before serving. Tear up the basil leaves and place on top, then crumble the cheese over the traybake.

Leftover pesto? Why not try adding it to these pesto turkey burgers for a simple midweek meal, or add it to this red onion and pesto tart to impress your bbq guests.

Recipe and image courtesy of Tesco, realfood.tesco.com.

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