Baked Pesto Vegetables

Ingredients 

• 3 tablespoons pesto sauce
• 1 medium potato, peeled
• 1 green capsicum, quartered
• 6-7 cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 1 medium onion
• 1/4 cup soya granules, soaked
• 2 tablespoons green chilli sauce
• 1 cup cooked macaroni 
• Salt to taste
• 3 tablespoons grated processed cheese 

Method

1. Preheat oven at 180ºC.
2. Heat 1 tablespoon olive oil in a non-stick pan.
3. Roughly chop onion and add to the pan and saute well.
4. Quarter the potato and slice thinly.
5. Add pesto sauce and soya granules to the pan and mix well. Add little water and mix well.
6. Add green chilli sauce, mix well and cook. Add macaroni, capsicum, cherry tomatoes and a little water and mix well. Add salt and mix well.
7. Transfer this mixture into a square glass baking dish and spread evenly. Top with 1½ tablespoons grated cheese followed by potato slices. Sprinkle salt on top and drizzle ½ tablespoon olive oil. Top with remaining grated cheese.
8. Put the dish in the preheated oven and bake for ½ hour. Switch off heat and let it rest in the oven for some time.
9. Serve hot.