Grilled Vegetable Salad with Balsamic and Honey, Fresh Rocket Pesto dressing - Serves 4

Try and prepare this shortly before serving so the colours of the vegetables stay vibrant.

A tip from
Jean-Christophe

Using my "Et Voila!" Fresh Rocket Pesto create this simple recipe to impress all

Method

Place the vegetables on a baking tray

In a mixing bowl combine the oil, garlic, honey, balsamic vinegar and coat the vegetables

Cover with tin foil and bake in a pre heated oven for 10-15 minutes

Remove the foil and allow to bake until starting to colour

Remove from the tray and place in a mixing bowl quickly stir in the Fresh Rocket Pesto and the sundried tomatoes, fresh rocket leaves and any roasting juices.

Add the toasted pine nuts and mix, serve in a serving dish with spoons of additional Fresh Rocket Pesto

Ingredients

2 Courgettes (cut into even slices)

2 red peppers (deseeded and cut into even sized pieces)

2 red onions (peeled and quartered)

8 baby corn (trimmed)

1 aubergine (cut into even size pieces)

12 cherry tomatoes

25g pine nuts toasted

1 radiccio (cut into quarters)

50ml clear honey

50ml balsamic vinegar

25ml olive oil

100g fresh rocket leaves

50g sundried tomatoes

90g pot Fresh Rocket Pesto

1 clove garlic -crushed