Pesto Mascarpone Veg for #MeatFreeMonday!

A #MeatFreeMonday Veg Recipe made in your favourite South African Style… Braai Style!

You will need:

Supa Mama® embossed foil
400 g Baby potatoes
300 g Butternut
200 g Beetroot
Chug of olive oil
1/4 teaspoon kosher salt
200 g Mascarpone cheese
3 Tbsp Basil Pesto

To Make:

Wash and dry your baby potatoes, chop them in half if they are slightly larger or if you desire.
Peel and chop your beetroot and butternut (veg) into cubes.
Sprinkle the vegetables with salt and olive oil and place them in my foil, wrapping it up so it is sturdy.
Place on the braai and allow to cook. Allow for 20 to 40 minutes cooking time depending on the heat of your braai.
Once they are done, top with mascarpone and pesto and stir through.
Enjoy!

SUPA TIP: This recipe is customizable to your preferences! Feel free to substitute or add variations. Do tag me if you get creative @supamamasa.