Pesto Bake

Gluten Free, Soy Free (it is not dairy free because of the cheese in the pesto)

I cant believe I dont have a picture of this... we eat it all the time!!! So I will get one on here ASAP
I got this recipe from a friend when I was in England and it is amazing!!! I now make my own Basil Pesto because most of them have soy and my husband can eat it. Feel free to buy a premade one if you want.

Ingredients:
(Quantity of vegetable depends on how much you want made... I always make way too much, but we LOVE veggies so I guess you can have too much :)

Potatoes
Carrots
Parnips
Bell Peppers
Onion
Cherry Tomatoes
Broccoli
Oil
Mustard
Basil Pesto (Or if you are making it: Basil, oil, garlic, salt, pepper, parmesan cheese)
(pretty much any vegetable you enjoy but the ones above definitely taste good in this dish)

Directions:
Preheat oven to 400
Start off by boiling any of the hard vegetables... potatoes, carrots, parsnips... cube and put in boiling water. You dont have to wait until they are completely soft because they will be going into the oven. Just make sure they arent still hard... or the oven cooking will take even longer. ;)

Take either a cookie sheet and put foil over it to help with cleaning or use a casserole dish.
Drizzel some oil over the bottom. Finely chop the onion and half the cherry tomatoes. ( The cherry tomatoes really make a difference because the oven crisps them differently then other tomatoes) Add enough tomato halves and onions to gently cover the bottom of the dish.  While waiting for veggies to soften start chopping the remaining vegetables. I like to cut them into different shapes.. makes it looks more creative to me. But honestly you can cube everything if you want.
Once everything is slightly soften, drain and add all vegetables into a large bowel. Toss a little. Add a few Tablespoons of oil... enough to coat all veggies so the can crisp in the oven.  Add a few squirts of mustard... the more mustard the tangy-er it will taste. Then add the pesto. I think the more pesto the better but it depends on your taste pallet. I would use the whole jar if it is one of the small ones from like Walmart. If you are making your own you can eye ball as much as needed. Mix really well, taste and see if more salt and pepper is needed and then pour over the onion/tomato mixture on either casserole dish or foiled cookie dish. Put in oven and cook 30 minutes or until veggies start to brown.

If you are making your own basil pesto:
I have a ninja but whatever mixing/blender you have should work just fine.
Add oil first... this will determine the quantity of the pesto when finished... I might recommend not adding the extra oil when making you own pesto... might be to oily at the end.
In the oil add a good few shakes of parmesan cheese, salt and pepper. I've never made it with fresh garlic, I normally use the squeeze bottle. I add a few squeezes but if you are using fresh I'd say 1-2 cloves. When it comes to the basil... if you are using fresh I would say blend and add more as needed. If you are using dry I normally add give or take 4 Tablespoons. Im not going to lie... after I mix all the ingredients I taste it and see what is missing. :) I do a lot of eyeballing....

Enjoy!