WINTER VEG CASSEROLE WITH CHUNKY PESTO

SERVES 4 PREP 10 MINS COOK 1 HOUR PER SERVE 2255kj COST $$

1 tbsp olive oil 2 red onions, thin wedges 500g butternut pumpkin, peeled, 2cm pieces 350g celeriac, peeled, 2cm pieces 1 fennel bulb, thin wedges 3 small kumaras, peeled, wedges 4 cups vegetable stock 400g can cherry tomatoes 1 tbsp red-wine vinegar cheesy toast (see tip), to serve PESTO 2 cups basil leaves, plus extra to serve ⅓ cup grated parmesan ¼ cup chopped almonds, toasted ¼ cup olive oil 2 tbsp water 2 garlic cloves, crushed

1 Preheat oven to hot, 200°C. Line a large oven tray with baking paper. 2 In a large casserole dish, heat oil on high. Saute onion 2-3 mins until tender. Add all remaining vegetables. 3 Stir stock, tomato and vinegar through. Bake, covered, 1 hour until vegetables are tender and sauce is slightly thickened. Season to taste. 4 PESTO Meanwhile in a small food processor, pulse all ingredients together until combined. Season to taste. 5 Top casserole with pesto and serve with toast.