Sweet roasted veg with coriander pesto

A summer recipe published on the famous Daily Mail and paired with Masianco.

Serves 4 people:

• 2 medium sweet potatoes, peeled
• 1 large aubergine
• 1 red onion
• 1 red and yellow pepper, de-seed
• 1 fennel bulb, quartered, core removed
• 2 medium courgettes
• 6tbsp olive oil
• 2tsp za’atar herb mix (see tip, below)
• 2 handfuls of fresh coriander
• 2 cloves garlic, peeled
• 5cm (2in) piece of ginger
• 1tbsp pine nuts, lightly toasted
• 1 ½ tbsp lime juice

Preparation:

Preheat the oven to 200°C/fan 180°C/gas5. Cut all the vegetables into even-sized chuncks. Put the sweet potatoes, aubergine and onion on the tray, and the peppers, fennel and courgettes on the other one all in an even layer. Drizzle over half the oil, za’atar and season generously. Cook for around 35-40 minutes, until cooked and beginning to caramelize around the edges. Turn the vegetable carefully halfway through. Meanwhile, whizz the coriander, garlic and ginger in a food processor to a coarse paste, add the pine nuts and the rest of the oil and pulse to combine, still retaining some texture. Add lime juice to taste. Pile the veg onto a serving platter and drizzle over the coriander sauce. This is equally good hot or at room temperature.