Vegetable Swirls with Pesto

These pretty vegetable swirls are a beautiful addition to the table. Make the pesto in advance for a quick yet impressive side dish, simply bake in the oven and serve straight to the table.


Serves 4

Preparation Time

Cook time

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Cook's NoteStruggling with swirling the vegetables? On a clean surface, lay out a strip of carrot, then overlap a strip of courgette at the end, and then finally the red cabbage slice. Continue the vegetable strip with another carrot, courgette and red cabbage slice. Then starting with the carrot, roll the long vegetable strip up into a coil. Place the coil in the casserole then the outer layers of vegetables are easier to add individually.
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For the Pesto

  • 100g walnuts
  • 1 garlic clove, crushed
  • 100ml rapeseed oil
  • 100g cheddar cheese, grated
  • 60g parsley, roughly chopped

For the Swirls

  • 8 sun-dried tomatoes
  • 2 carrots
  • 1 large courgette
  • Red cabbage, separated into leaves


Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.

First make the pesto. Put all the pesto ingredients in a food processor and blitz until smooth. Season to taste and spoon a tablespoon of pesto into the bottom of each stoneware 10cm Mini Cocotte.

Using a mandolin or a Y-shaped peeler, make long strips of carrot and courgette. Take the red cabbage leaves and slice them into strips the same width as the courgette and carrot.

Lay two sun-dried tomatoes on top of the pesto in each casserole. Take the vegetable strips and roll them into a swirl, alternating between vegetables and tucking the start of the next strip into the last to overlap. Place the swirl on top of the sun-dried tomatoes.

Brush the swirl with a little oil and bake in the oven for 20 – 25 minutes until the vegetables have cooked through.

Serve immediately.