Roast vegetable salad with tofu pesto mayonnaise

Recipes~Plus

Cooking time: Less than 60 minutes

Cuisine: Asian

Healthy options: Healthy

Serves: 4

Type: Budget; Salad

Tools

Kitchen friendly view

Roast vegetable salad with tofu and pesto mayonnaise

Ingredients

300g silken tofu, drained and cubed
1 tablespoon bottled basil pesto
2-3 tablespoons white wine vinegar, to taste
400g piece butternut pumpkin, thickly sliced
2 Lebanese eggplant, halved lengthwise
2 medium zucchini, halved lengthwise
1 red capsicum, cut into 6 wide strips
1 small white onion, quartered from tip to root
2 tablespoons olive oil
200g button mushrooms, halved
1 punnet large cherry tomatoes, halved
1 bunch baby cos, separated into leaves

Preparation method

1. Prepare mayonnaise by placing pesto, tofu and vinegar in a food processor; Pulse until smooth. Season with black pepper. Cover; chill until needed.

2. Preheat oven to 220°C/200°C fan forced. Toss pumpkin, eggplant, zucchini, capsicum and onion with oil in a baking dish. Season with salt and black pepper. Bake 15 minutes.

3. Stir through mushrooms and tomatoes; bake 10-15 minutes more until vegetables are tender and golden.

4. Serve on cos leaves with mayonnaise.

Lebanese eggplant, also known as Japanese eggplant, are long and narrow, like zucchini.

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